Home 9 Recipe 9 Black Bean and Sweet Potato Vegan Chocolate Chilli

Black Bean and Sweet Potato Vegan Chocolate Chilli

Ingredients

Serves 2

For the Chilli

  • 2 sweet potatoes (about 300g), scrubbed and chopped into bite sized pieces
  • 3 tbsp sunflower oil
  • 1 medium red onion, peeled and diced
  • 1 red pepper, deseeded and roughly chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp hot paprika
  • 1 tsp ground cumin
  • 1/2 – 1 tsp chipotle chilli flakes
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp tomato purée
  • 250g chopped tomatoes
  • 50ml red wine (optional)
  • 25g dark chocolate
  • 1x 400g tin black beans, drained and rinsed
  • salt

For the Cashew Cream

  • 1/2 cup cashews
  • 1/2 – 1 cup water
  • 1 tsp lime juice

To Serve

  • 1 ripe avocado, sliced
  • 2 corn tortillas
  • a little sunflower oil

How To Make

  1. Soak the cashews in water for at least 2 hours.
  2. Preheat the oven to 200C (180 Fan).
  3. Lightly brush the tortillas with a little sunflower oil then cut them into 8 triangles as you would cut a pizza. Place on a baking tray and into the oven for 3 – 5 minutes until browned. Leave on a wire rack to cool and crisp up.
  4. Toss the sweet potato chunks in 1 tbsp of the sunflower oil, sprinkle with a little salt, place on a baking tray and roast for 20 – 30 minutes until soft and browned around the edges.
  5. While the potatoes are roasting gently heat 1 tbsp of sunflower oil in a large frying pan add the red onion, reduce the heat, cover and cook gently for 5 – 10 minutes until the onions are really soft and beginning to brown.
  6. Add the peppers and cook for a further 3 minutes until they are just beginning to soften.
  7. Add the paprikas, cumin, chipotle flakes and garlic and fry, gently, for a further minute until aromatic.
  8. Add the tomato puree, chopped tomatoes and wine (replace with 50ml of water if you are not using).
  9. Simmer for 15 – 20 minutes, covered.
  10. Add the cooked sweet potato, drained black beans and the chocolate, stir through and simmer for a further 5 minutes until the sauce is nice and thick – if it is too thick add a little water.
  11. Add salt to taste.
  12. Keep warm while you prepare the cashew cream.
  13. Drain the cashews and place in a high speed blender with an equal amount of water, blend on high until you have a smooth, thick cream. Add a little more water if needed and the lime juice and pulse until you have a spooning consistency.
  14. Halve the avocado, remove the stone and skin and slice thinly.
  15. Serve the chilli in bowls with the avocado, cashew cream and tortilla chips on the side.