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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.4 by 87 users.

Chipotle Black Bean + Sweet Potato Chilli with Coriander Yogurt

Feeds: 3-4
Takes: 45 minutes
V Ve* G

Ingredients

Quick Pickled Onion

1 red onion, very finely sliced

2 limes, juice + zest

Squeeze of honey, or maple syrup

For the beans

2 tbsp olive oil

4 garlic cloves, peeled + finely sliced

2 tbsp tomato puree

1 ½ tsp smoked paprika

1 tsp ground cumin

1 ½ tbsp chipotle chilli paste

2 large sweet potatoes, peeled and diced into bite-sized chunks

200ml beef or veg stock

400g tin chopped tomatoes

1 jar of Queen Black Beans - with their bean stock

Herby Yogurt

4 tablespoons of greek yogurt, sour cream or vegan alternative

A small bunch (roughly 15 g) of coriander

½ avocado (optional)

Serving Suggestions

Cook riced

Tortilla chips

Cheddar cheese, to top

Shop The Recipe

Queen Black Beans
Queen Black Beans
570g / Bold Pack (6) £22.00

Directions

1

First, pickle your onions by mixing them with the lime juice and zest in a small bowl with a squeeze of honey and a pinch of salt. Set aside.

2

Heat the olive oil in a heavy-bottomed pan over a medium-high heat. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato puree, paprika, cumin and chipotle with a splash of water and stir to create a paste. Cook off for 2 minutes until fragrant.

3

Add the sweet potato and toss to coat in all of the spices. Pour in the chopped tomatoes and stock. Cover with a lid and simmer 20-22 minutes over a low-medium heat to allow the sweet potato to soften enough so that a knife can pierce through. Check half way through as you may need to add more water or stock.

4

Meanwhile, put all of the herby sour cream ingredients into a food processor (coriander stalks and all), pour the lime juice from the red onions into it too, then whizz until smooth. Season to taste.

5

Once the potatoes have softened, pour in the black beans with their bean stock. Stir to combine then simmer for a further 4-5 minutes. If using canned beans, you’ll need add more salt at this point. Bubble away until the chilli has thickened and is a rich, glossy consistency.

6

Spoon into bowls, drizzle over the yogurt and scatter over the pickled onions.

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