Sweet Potato And Black Bean Chili

Ingredients

• 500g sweet potatoes (roughly 3), peeled and chopped into 2-3 cm pieces
• 1½ tablespoons olive oil
• 3 teaspoons smoked paprika
• 1 onion, peeled and finely chopped
• 1 red pepper, deseeded and roughly chopped
• 2 garlic cloves, crushed
• 1 teaspoon mild chilli powder
• 2 teaspoons ground cumin
• 1 teaspoons ground coriander
• 1 tablespoon tomato purée
• 2 x 400g tins chopped tomatoes
• 2 x 400g tins black beans, drained and rinsed
• for the salsa:
• ½ a red onion, peeled and finely chopped
• the juice of 1 lime
• 200g cherry tomatoes, quartered
• ½ a red chilli, finely chopped
• 10g coriander, roughly chopped

Preparation

1. preheat the oven to 180°c. tip the sweet potatoes into a roasting tin and add half the oil and 1 tsp of the smoked paprika. toss to coat the sweet potatoes and bake for 30 mins, until just tender.
2. meanwhile, heat the remaining oil in a large saucepan and cook the onion and pepper gently for 8-10 minutes, until softened. add a splash of water if it looks like it might catch. stir in the garlic and cook for 1 minute, until softened. add the remaining spices and tomato puree and cook for a minute more, until aromatic. pour in the tomatoes, along with half a can of water, and simmer for 15-20 minutes, until slightly reduced and thickened.
3. stir in the sweet potatoes and beans and simmer for a final 5 minutes. season to taste with black pepper.
4. whilst the chilli is simmering, combine the red onion and lime juice and set aside for 5 minutes. add the cherry tomatoes and chilli (to your taste) and stir through the coriander when ready to serve.
5. ladle the chilli into bowls and top with the salsa.