Smoky Sweet Potato & Black Bean Chilli

Name: Smoky Sweet Potato & Black Bean Chilli
Total time: 50 minutes
Yield: 4
Ingredients: 2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil; Herbs & Spices 1 tbsp smoked paprika, 1 tsp ground cumin ½ tsp ground cinnamon Salt & black pepper, to taste; 3 garlic cloves, minced; 1 red onion, finely chopped; 1 red pepper, diced; 2 tbsp sun dried tomato purée; ½ tsp espresso powder; 1 tsp unsweetened cocoa powder; 1 x 400g tin chopped tomatoes; 100g red lentils, rinsed; 1 x 400g tin black beans, drained and rinsed; 1 medium sweet potato, peeled and cut into small cubes; 500ml vegetable stock; Crispy fried onions; 1 red onion, sliced into strips 2-3 tbsp Mellow Yellow Chilli Oil; To Serve: Fresh coriander, chopped Lime wedges

50 minutes

Smoky, hearty, and full of flavour, this Sweet Potato & Black Bean Chilli by Niki at Rebel Recipes is perfect comfort food for cold winter evenings. Infused with warming spices, a hint of cocoa, and a dash of espresso, it’s the perfect bowl to soothe the soul. Mellow Yellow Cold Pressed Rapeseed Oil brings a golden richness to the base, while onions fried in our Chilli Oil add a joyful crunch on top. Whether you’re feeding friends or batch-cooking for cosy nights in, this plant-powered chilli is everything we want at this time of year.

Method

1

In a large pan, heat the rapeseed oil over medium heat. Add the onion and cook for 5–6 minutes until soft. Add the garlic and red pepper and cook for another 3 minutes.
2

Stir in the smoked paprika, cumin, cinnamon, tomato purée, espresso powder and cocoa. Cook for 1 minute to toast the spices and build flavour.
3

Add the chopped tomatoes, black beans, sweet potato cubes, and vegetable stock. Season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the sweet potato is tender and the chilli has thickened.
4

Add the chilli oil to a small pan with the onions, fry for 8-10 minutes until crispy.
5

Ladle into bowls and top with crispy onions, fresh coriander, and a squeeze of lime.
6

To Serve:
Fresh coriander, chopped
Lime wedges

2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
Herbs & Spices
1 tbsp smoked paprika,
1 tsp ground cumin
½ tsp ground cinnamon
Salt & black pepper, to taste
3 garlic cloves, minced
1 red onion, finely chopped
1 red pepper, diced
2 tbsp sun dried tomato purée
½ tsp espresso powder
1 tsp unsweetened cocoa powder
1 x 400g tin chopped tomatoes
100g red lentils, rinsed
1 x 400g tin black beans, drained and rinsed
1 medium sweet potato, peeled and cut into small cubes
500ml vegetable stock
Crispy fried onions;
1 red onion, sliced into strips
2-3 tbsp Mellow Yellow Chilli Oil
To Serve:
Fresh coriander, chopped
Lime wedges