Black Bean Chilli

Here's a recipe by Harriet Frost from our 1MW App! Our App can help you live lightly on the planet all year round! Download it for iOS here or for Android here.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large heavy-based saucepan over medium heat and add the onion, garlic, carrot and celery. Stir well, then cook for 3–4 minutes or until the onion is translucent.

Step 2

Stir in the coriander, cayenne, cumin, paprika and chilli, if using, and cook for a further 1–2 minutes or until fragrant.

Step 3

Add the black beans, kidney beans, diced tomatoes, tomato passata and stock and mix well.

Step 4

Pulse the sweet potato to rice-sized pieces in a food processor and add to the pan.

Step 5

Bring to the boil, then reduce the heat to low–medium and simmer, covered, for 30 minutes.

Step 6

Stir in the tomato paste, then simmer over low heat, covered, for 45 minutes–1 hour or until cooked to your liking. (For maximum flavour, let it simmer for up to 4 hours.)

Step 7

Serve with the guacamole, lime wedges and extra coriander.

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