This chilli wasn’t supposed to be a recipe for the blog. I was in a hurry to make dinner one night and just threw some things in a pan. The result was this dish which my husband claimed was the best chilli I’d ever made! Strong words! Luckily I remembered what I’d put in it and quickly wrote it down so I could share it with you here. Unfortunately, I didn’t have time to snap a photo of it. The photo above looks similar though (minus the sweetcorn)!
I hope you enjoy it as much as we did. I highly recommend serving it with black rice. It adds a nice bite to the dish. If you can’t get a hold of any though, brown rice will be delicious too.
As is often the case with chilli, this is just as delicious the next day when the flavours have had a chance to develop.
Both the adzuki and black beans are low in fat and sodium and high in dietary fibre. Additionally, adzuki beans are particularly high in potassium, which is essential for proper functioning of the heart, kidneys, muscles and nerves.
You could also play around with the beans or legumes in this chilli. Kidney beans or chickpeas would also work really well.
Double Bean & Sweet Potato Chilli
Equipment
- baking tray
- large pan
- wooden spoon
Ingredients
- 3 small sweet potatoes, diced
- 1 tbsp + 2 tsp paprika
- Salt & pepper
- 2 tbsp olive oil
- 1 onion, diced
- 1 red pepper, chopped
- 1 tsp cumin seeds
- 2 tbsp tomato purée
- 1 tin chopped tomatoes
- large splash balsamic vinegar
- 1 tin adzuki beans, drained & rinsed
- 1 tin black beans, drained & rinsed
Instructions
- Preheat oven to 200°C. Spread the diced sweet potatoes onto a baking tray and sprinkle them with 1 tbsp of paprika, salt, pepper and some olive oil. Mix it around so the potato is coated with the oil and seasoning. Put it in the oven for 20-25 minutes.
- While the sweet potato is roasting, heat a large saucepan over a medium heat and add the olive oil.
- Sautée the onion until soft and translucent. Add the red pepper and let it cook down for a few minutes. Add the rest of the paprika and the cumin seeds and fry for a couple of minutes, stirring continuously so you don't burn the spices.
- Mix in the tomato purée, chopped tomatoes, vinegar and beans. Fill the empty chopped tomatoes tin with water and add that too. Mix everything, bring to the boil then simmer for around 30 minutes.
- The sweet potatoes should be done by the time the chilli is simmering, so add these it too.
- If the mixture looks a bit too thick, add a bit more water or put the lid on the pan.
- Once it's at the consistency you like, it's ready to serve.
Notes
- brown rice
- on toast
- avocado
- natural yoghurt
