Sweet Potato and Black Bean Chilli
By Knorr
Published on 16 September 2021
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.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 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
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.Step 2
Cook for 1 minute then add the diced sweet potato, tomatoes, water and Knorr Vegetable Stock Pot.Step 3
Simmer for 10 minutes then add the drained beans and cook for another 10 minutes or until the potatoes are soft.Step 4
Cook the wild rice until light and fluffy.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.