sweet potato and black bean chili

Serves: 4

Ingredients:
500g sweet potatoes (roughly 3), peeled and chopped into 2-3 cm pieces
1½ tablespoons olive oil
3 teaspoons smoked paprika
1 onion, peeled and finely chopped
1 red pepper, deseeded and roughly chopped
2 garlic cloves, crushed
1 teaspoon mild chilli powder
2 teaspoons ground cumin
1 teaspoons ground coriander
1 tablespoon tomato purée
2 x 400g tins chopped tomatoes
2 x 400g tins black beans, drained and rinsed
for the salsa:
½ a red onion, peeled and finely chopped
the juice of 1 lime
200g cherry tomatoes, quartered
½ a red chilli, finely chopped
10g coriander, roughly chopped

Method:
preheat the oven to 180°c. tip the sweet potatoes into a roasting tin and add half the oil and 1 tsp of the smoked paprika. toss to coat the sweet potatoes and bake for 30 mins, until just tender.
meanwhile, heat the remaining oil in a large saucepan and cook the onion and pepper gently for 8-10 minutes, until softened. add a splash of water if it looks like it might catch. stir in the garlic and cook for 1 minute, until softened. add the remaining spices and tomato puree and cook for a minute more, until aromatic. pour in the tomatoes, along with half a can of water, and simmer for 15-20 minutes, until slightly reduced and thickened.
stir in the sweet potatoes and beans and simmer for a final 5 minutes. season to taste with black pepper.
whilst the chilli is simmering, combine the red onion and lime juice and set aside for 5 minutes. add the cherry tomatoes and chilli (to your taste) and stir through the coriander when ready to serve.
ladle the chilli into bowls and top with the salsa.