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Sweet Potato and Black Bean Chilli

Sweet Potato and Black Bean Chilli

By Knorr
As seen on TV, this Sweet Potato and Bean Chilli is a great veggie take on the classic chilli when you want to Cheat on Meat.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

19 total
  • 1 knorr vegetable stock pot, with 350ml of water
  • 1 large sweet potato, diced
  • 1 onion, finely diced
  • 2 celery sticks, chopped into 2cm pieces
  • 1 garlic clove, finely chopped
  • 1 can of tinned chopped tomatoes
  • 1 can of red kidney beans, drained
  • 1 can of black-eyed beans, drained
  • 1 tbsp of olive oil
  • 1 tbsp of ground cumin
  • 1 tbsp of coriander
  • 1 tsp of chilli powder
  • 1 tsp of smoked paprika
  • 300 g of wild rice
  • 1 heaped tbsp of crème fresh
  • 1 handful of coriander, chopped (for garnish)
  • 1 lime
  • 1 avocado, sliced
  • 1 carrot, chopped into 2cm pieces

Method

5 steps

  1. Step 1

    Heat the oil in a saucepan then add the diced onions, carrots, celery and garlic for 5 minutes then add in the spices.

  2. Step 2

    Cook for 1 minute then add the diced sweet potato, tomatoes, water and Knorr Vegetable Stock Pot.

  3. Step 3

    Simmer for 10 minutes then add the drained beans and cook for another 10 minutes or until the potatoes are soft.

  4. Step 4

    Cook the wild rice until light and fluffy.

  5. Step 5

    When the chilli is ready, serve with a squeeze of lime, a dollop of crème fraiche, yoghurt or sour cream and some roughly chopped coriander or avocado (all optional) with rice on the side.