Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 2 large sweet potatoes (chopped finely)
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon salt (to taste)
  • 2 tablespoon olive oil
  • 1 large onion (sliced)
  • 2 tablespoon garlic (minced)
  • 2 large bell peppers (sliced)
  • 1/4 cup coriander (chopped)
  • 2 14 oz cans canned beans
  • 2 14 oz cans canned tomatoes (whole or crushed)
  • 1 tablespoon cumin
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon salt (to taste)

Instruction

  • Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
  • In a large mixing bowl, combine your sweet potato, olive oil, smoked paprika, cumin, and salt, until combined. Transfer the sweet potato onto the lined sheet and bake for 40-45 minutes, or until tender.
  • In a large pot, add your olive oil and heat up on medium heat. Once hot, add your onion and garlic and stir fry for 5 minutes, until fragrant. Add your peppers and cook for a further 5 minutes.
  • Add your canned beans, tomatoes, smoked paprika, cumin, and salt. Continue to cook until it begins to boil. Reduce to low and let it simmer for 30 minutes. Once the sweet potatoes are cooked, add to the chili. Continue simmering until desired thickness.