Sweet Potato and Bean Chili
Don't we all love sweet potatoes? And don't we all love a good chili? Both these comfort foods combined make a full flavoured, rich and hearty meal. With winter here I couldn't resist making a big pot of this Sweet Potato and Bean Chili just in time for dinner. Once again, it doesn't take long and if served with some steamed rice or even corn chips , it will be a family favourite. Don't forget that it is also a wonderful meat free Monday meal! #winning
I must be honest and say however, it did take my kids a while to get used to the taste of sweet potatoes and spicy foods but once I started making sweet potato chips and mexican foods more often, they were converted! Now they ask for food like this and it makes me happy how broad their palette has become. Its a mother's dream to be able to cook a family meal and have everyone love it so I guess I am pretty lucky (along with years of patience, persistence of food tasting and educating them about food choices and how to eat well). I am often messaged how wonderful it is that my children eat everything I cook. Well not EVERYTHING but most and as written just a moment ago, it didn't happen overnight.
Now if you are in Australia, check out this link for a chance to win a $250 Temple & Webster Voucher. I have been fortune enough to work with Hydro Produce and they have generously arranged a completion. All you have to do is follow and comment what your favourite sweet potato dish is! The most creative dish wins the voucher.
Goodluck to all and enjoy xx
3 (400g) cups diced sweet potatoes
3 cloves garlic, chopped
3 tbs extra virgin olive oil
2 carrots, diced
1 large onion, diced
1-2 long red chilli, finely chopped
1 red capsicum, diced
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can diced tomatoes
2 tsp ground cumin
2 tsp smoked paprika
1 tsp cinnamon
(optional 1/2 tsp cayenne or chilli powder for an extra kick!)
Sliced jalapenos / green chilli
Sauté onion, garlic and carrots in oil for 2 minutes, then add chilli, capsicum, sweet potato and all spices. Sauté for a further 3 minutes and combined well.
Add tomatoes and bring to boil. Reduce heat and simmer for 3 minutes. Add 3 cups of boiling water or vegetable stock, and all the beans. Cook for 10 minutes over medium heat.
Turn of heat and allow to sit for 5 minutes
Serve in bowls with a dollop of Greek yogurt, coriander leaves, jalapenos and a squeeze of lime juice.