Smoky Sweet Potato & Two-Bean Chilli

Chilli time!

This is another Whole Foods plant-based recipe, so no oil but you can add it to fry the onions if you wish. Personally, I'll get healthy oils by adding some delicious guacamole on top.

Finish with a squeeze of fresh lime juice and freshly chopped coriander. 

Serve as is, in wraps, on baked potato, over brown rice, with guacamole, or alongside a simple green salad.

Ingredients

1 cup Kidney beans (Soaked for 8 hours and cooked. Or a can and a half.)
1 cup pinto beans (Soaked for 8 hours and cooked. Or a can and a half.)
1 Red capsicum (Large)
1 Sweet potato (Large, diced)
1 Zucchini (Diced)
1 Brown onion (Diced)
4 cloves Garlic
1 can diced tomatoes
2 tablespoons Tomato paste
2 cups Vegetable stock
2 teaspoons Cumin powder
1 tablespoon smoked paprika
1 teaspoon Oregano (Dried)
1 tablespoon chilli powder (To tolerance)
2 pinches salt
2 teaspoons Black Pepper

Info

Yield
10 Servings
Preparation time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Instructions

  • Cook the Beans:

    Drain and thoroughly rinse the soaked beans. Transfer to a pot with plenty of fresh water. Bring to a rapid, rolling boil for at least 10–12 minutes (critical to break down phytohaemagglutinin in kidney beans), then reduce heat and simmer for 45–60 minutes (or pressure cook for 15–20 minutes) until tender. Drain and set aside.

  • Sauté the Aromatics:

    In a large, heavy-based pot over medium heat, water-sauté the diced onion and red capsicum with a splash of vegetable stock for 4–5 minutes until softened. Stir in the garlic, cumin, smoked paprika, chilli powder, and tomato paste; toast for 1 minute until fragrant.

  • Simmer the Stew:

    Add the diced sweet potato, crushed tomatoes, cooked beans, and 2 cups of stock. Bring to a gentle boil, reduce the heat to medium-low, cover, and simmer for 15–20 minutes until the sweet potato is just tender when pierced with a fork.

  • Add Zucchini & Finish:

    Stir in the sliced zucchini (adding it near the end prevents it from becoming mushy) and simmer uncovered for an additional 6–8 minutes. If you prefer a thicker, richer chilli, mash a ladleful of the beans and sweet potato against the side of the pot.

  • Serve:

    Season with salt and pepper to taste.