Vegan black bean chili with sweet potato

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion (diced)
• 1 red bell pepper (diced)
• 3 garlic cloves (minced)
• 1 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 450 g sweet potato (peeled and diced)
• 400 g crushed tomatoes
• 300 ml vegetable broth
• 3/4 tsp fine salt
• 2 x 400 g cans black beans (drained)
• 1 tbsp lime juice
• 2 tbsp fresh cilantro (chopped)

Preparation

1. Heat the olive oil in a large pot over medium heat. Add the onion and red bell pepper and cook for 6 minutes, stirring now and then, until softened. 2. Stir in the garlic, tomato paste, chili powder, smoked paprika and cumin. Cook for 1 minute, until the spices smell fragrant. 3. Add the sweet potato, crushed tomatoes, vegetable broth and salt. Bring to a simmer, cover and cook for 22 minutes, stirring once or twice. The potato should be nearly tender. 4. Stir in the drained black beans and simmer uncovered for 8 minutes. The chili will thicken and the beans should be hot through. 5. Take the pot off the heat and stir in the lime juice. Scatter over the chopped cilantro.