Black Bean and Sweet Potato Chili

Ingredients

• 515 gcanned black beans, low sodium, drained and rinsed
• 355 gcanned red kidney beans, drained and rinsed
• 360 gcanned white beans, low sodium, drained and rinsed
• 2medium sweet potatoes, cubed
• 2medium onions, diced
• 2red bell peppers, diced
• 4cloves garlic
• 1can (796 ml) diced tomatoes
• 2 tbspchili powder
• 1¼ tbspground cumin
• 2½ tspsmoked paprika
• 3 tspcanola or avocado oil
• ¾ tspsalt
• 1¼ tbsplime juice
• 1avocado, to serve
• 8 gfresh cilantro

Method

1. Peel the sweet potato and cut it into 1.5 cm (1/2 inch) cubes. Dice the onion and peppers and mince the garlic.

2. Heat the oil in a large heavy pot over medium heat.

3. Add the onion and peppers and cook, stirring, until soft, about 6 minutes. Add the garlic, chili powder, cumin and smoked paprika and stir for 1 minute.

   7 min timer

4. Add the sweet potato, diced tomatoes, all the beans and 250 ml (1 cup) of water and stir well.

5. Bring to a boil over high heat, then lower to medium-low and simmer partly covered for 25 minutes, stirring now and then, until the sweet potato is tender.

   25 min timer

6. Season with salt and lime juice and serve topped with diced avocado and cilantro.

Storing and reheating

Keeps 5 days or 4 months frozen.