Sweet Potato and Black Bean Chilli
Sweet Potato and Black Bean Chilli with Cornbread Topping... needs no introduction:
Photo doesn't do it justice - but then that's what happens when you shoot in artificial lighting!
Sweet potato black bean chilli
½ large sweet potato
¼ tsp dried chilli flakes
1 onion, diced
2-3 cloves garlic
1 cup cooked black beans
½ tin corn kernels (optional)
400g tin diced tomatoes
2 small chillies (finely chopped, keep seeds in)
1 tsp cumin powder
1 tsp cumin seeds
1 cup stock
dash paprika
¼ tsp flavoured stock powder
Dice the sweet potato and place in a roasting pan with a drizzle of olive oil and sprinkle with about ¼ tsp dried chilli flakes. Roast for about 20 minutes until just cooked but still holding it’s shape. While the sweet potato is roasting fry the onion and garlic in a little bit of oil until the onion goes translucent. Add the cumin and chilli and fry until fragrant. Add all the other ingredients (including the roasted sweet potato) and simmer for 10-15 minutes, adding extra water if necessary. Place chilli in an ovenproof dish and make up cornbread topping. Spread over the chilli and bake at 180°C for 15-20mins.
Cornbread topping
½ tbsp ground flax seed whisked together with 1½ tbsp water (can use other egg replacer, I’ve tried both “flax-egg” or “chia seed-egg” and they both work well)
¼ plain flour
¼ cornmeal
½ tbsp sugar
2 tsp baking powder
dash salt
¼ cup soymilk
Mix dry ingredients together. Add flax egg (or other egg replacer) and soy milk. Mix lightly until combined. NB: You can double the cornbread recipe, pour it into a greased loaf pan and bake for 20mins to eat it as regular cornbread on the side.
Photo doesn't do it justice - but then that's what happens when you shoot in artificial lighting!
Sweet potato black bean chilli
½ large sweet potato
¼ tsp dried chilli flakes
1 onion, diced
2-3 cloves garlic
1 cup cooked black beans
½ tin corn kernels (optional)
400g tin diced tomatoes
2 small chillies (finely chopped, keep seeds in)
1 tsp cumin powder
1 tsp cumin seeds
1 cup stock
dash paprika
¼ tsp flavoured stock powder
Dice the sweet potato and place in a roasting pan with a drizzle of olive oil and sprinkle with about ¼ tsp dried chilli flakes. Roast for about 20 minutes until just cooked but still holding it’s shape. While the sweet potato is roasting fry the onion and garlic in a little bit of oil until the onion goes translucent. Add the cumin and chilli and fry until fragrant. Add all the other ingredients (including the roasted sweet potato) and simmer for 10-15 minutes, adding extra water if necessary. Place chilli in an ovenproof dish and make up cornbread topping. Spread over the chilli and bake at 180°C for 15-20mins.
Cornbread topping
½ tbsp ground flax seed whisked together with 1½ tbsp water (can use other egg replacer, I’ve tried both “flax-egg” or “chia seed-egg” and they both work well)
¼ plain flour
¼ cornmeal
½ tbsp sugar
2 tsp baking powder
dash salt
¼ cup soymilk
Mix dry ingredients together. Add flax egg (or other egg replacer) and soy milk. Mix lightly until combined. NB: You can double the cornbread recipe, pour it into a greased loaf pan and bake for 20mins to eat it as regular cornbread on the side.