recipeName: sweet potato and black bean chili
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
steps: 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.
NER: sweet potatoes olive oil paprika onion red pepper garlic chilli powder cumin coriander tomato purée tomatoes black beans salsa red onion juice lime cherry tomatoes red chilli coriander