Black Bean & Sweet Potato Chilli

Ingredients

• 2 small sweet potatoes, peeled and cut into small cubes
• 2 tins (400g each) black beans, drained and rinsed
• 1 tin (400g) chopped tomatoes
• 1 tin (400ml) coconut milk (added near the end)
• 1 yellow or white onion, diced
• 2–3 cloves garlic, minced (or garlic paste)
• 1 small fresh chilli, deseeded and minced (or ½ tsp chilli flakes)
• 1 vegetable stock cube dissolved in 150ml boiling water
• 1 tbsp mild chilli powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp smooth peanut butter
• 1 tbsp soy sauce
• 2 squares dark chocolate (70%+)
• salt and pepper to taste
• 1 lime, juiced

Instructions

1. Add the sweet potatoes, black beans, tomatoes, onion, garlic, chilli, and stock to the slow cooker.
2. Stir in the chilli powder, cumin, smoked paprika, soy sauce, and peanut butter until combined.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours. Give it a stir about an hour in to make sure everything's settled below the liquid line.
4. In the last 30 minutes, stir in the coconut milk and drop in the dark chocolate squares. Let them melt through.
5. Mash some of the sweet potato and beans against the side of the pot to thicken.
6. Squeeze in the lime juice, taste, and adjust seasoning.
7. Serve topped with avocado, sour cream, a scattering of crushed peanuts, coriander, and a pinch of chilli flakes.

Notes & Tips