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How to make Black bean and sweet potato chilli

Yield = 4
Prep time: 0:20
Cook time: 3:10
Total time: 3:30

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tbs ground cumin
  • 1/2 tsp chipotle Tabasco sauce
  • 2 x 400g cans black beans, rinsed, drained
  • 400g can diced tomatoes
  • 300g can corn kernels, drained
  • 1 cup (250ml) vegetable stock
  • 600g gold sweet potato, peeled, cut into 3cm pieces
  • 1 red capsicum, seeded, chopped
  • 1 small avocado, stoned, peeled, sliced
  • Sour cream, to serve
  • Coriander leaves, to serve

Method

  • Step 1 Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until onion is soft and golden. Add the garlic, ground coriander and cumin and cook, stirring, for 30 secs or until aromatic. Transfer to a slow cooker.
  • Step 2 Add the Tabasco sauce, beans, tomato, corn, stock, sweet potato and capsicum and stir to combine. Cover and cook for 3 hours on high (or 6 hours on low) or until the sweet potato is tender. Stir well.
  • Step 3 Divide the vegetable mixture among serving bowls. Top with the avocado, sour cream and coriander leaves.