Monday, 13 January 2025

SWEET POTATO & BEAN CHILLI WITH PICKLED RED ONION


I am continuing in my effort to eat healthy and wholesome this January, whilst still keeping recipes tasty and warming, especially when it's so bloody cold outside and comfort food is all you really craves.

This sweet potato chilli, packed with veg and beans and topped with avocado, sour cream and homemade pickled onions ticks ALL those boxes and is also pretty much a one pot wonder, meaning minimal kitchen mess and maximum flavours!

I really enjoyed this after a long first week back in office reality and hope you will too!

SERVES 3-4

CHILLI INGREDIENTS 

  • 1 Tbsp vegetable oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 red chilli, finely chopped
  • 1 Tbsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • ¼ tsp ground black pepper
  • 2 Tbsp tomato paste
  • 1 tin canned crushed tomatoes
  • 2 cups water
  • 1 tin cooked black beans
  • 1 tin cooked kidney beans
  • 2 vegetable stock cubes
  • vegetable bouillon cubes, crushed
  • 2  large sweet potatoes, cubed
  • 1  red pepper, finely chopped
  • 1 tin of sweetcorn

RECOMMENDED TOPPINGS
  • 2 avocados, sliced
  • Pickled red onions (recipe below)
  • Sour cream
  • Coriander

METHOD
  • To a large saucepan on high heat, add the oil and onion and cook until golden.
  • Then add the garlic and spices and cook while stirring for another 1 - 2 minutes more.
  • Add a bit more oil followed by tomato paste. 
  • Cook to toast for 1 more minute, stirring throughout.
  • Deglaze the pot by adding in the crushed tomatoes, water, beans, lentils, stock cubes, sweet potato, and pepper.
  • Bring everything to a boil, reduce to a simmer, and cook partially covered for 30 minutes. 
  • Stir every 5 - 10 minutes.
  • If a thicker consistency is desired, remove the lid and cook uncovered for several more minutes. 
  • Stir in the corn in the last few minutes before serving.
  • Add all your toppings and enjoy.

PICKLED RED ONIONS

INGREDIENTS
  • 1 medium red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt

METHOD
  • Combine vinegar, water, sugar, and salt in a medium bowl. 
  • Whisk together until sugar and salt is fully dissolved.
  • Place onion in a jar or bowl. 
  • Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. 
  • Pickled onions will last for a few weeks stored in the refrigerator.

No comments: