Black Bean (& Chorizo) Chilli with Baked Sweet Potatoes

Black Bean (& Chorizo) Chilli with Baked Sweet Potatoes


Who doesn't love an easy weeknight dinner? Well, I have good news for you. This Black Bean Chilli recipe is super tasty and so easy to put together. Served with baked sweet potatoes and ALL the toppings, it's an indulgent-looking dinner with your daily fill of protein, fibre and general 'good stuff'. 

Aside from the accompaniments of cheddar cheese and soured cream, and the optional addition of chorizo, this recipe is vegan (yay!). And if you are vegan or eat a dairy-free diet, I'm sure you've already figured what you can substitute for cheese and soured cream, so you are all good to go!

Utensils: baking tray, large saucepan, chopping board, sharp knife, olive oil for frying, wooden spoon or spatula, measuring jug, sieve or colander. 

Top Tip: If you have any leftovers or want to make a double-batch of the chilli, freeze it in small portions so you can defrost a little at a time to pack for a tasty work lunch. Pair with microwaveable rice, cous cous or quinoa and lunch is SORTED. 



INGREDIENTS
  • Baked Sweet Potatoes
  • 4 large sweet potatoes
  • Olive oil
  • 1/2 teaspoon garlic powder / granules 
  • Salt & pepper
Black Bean Chilli 
  • 1 red onion, diced
  • 2-3 garlic cloves, finely diced
  • 50g dried red lentils
  • 400g can black beans
  • 1 beef tomato, seeds removed and diced
  • 1 red pepper, seeds removed and diced
  • 1 teaspoon cumin
  • 1 teaspoon chilli flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon marjoram
  • 1 teaspoon coriander seeds
  • 1 tablespoon tomato paste
  • 400g can peeled plum tomatoes
  • 1 vegetable stock cube
  • 100ml red wine
  • 150g chorizo, finely sliced or diced (optional)
To Serve
  • Salsa
  • Guacamole
  • Soured cream (or non-dairy plain yoghurt)
  • Cheddar cheese, grated (or vegan alternative)

METHOD

1. Preheat the oven to 200°C (180°C fan). Scrub the sweet potatoes, pat dry, then rub with a little olive oil, garlic powder/granules, salt and pepper. Roast on a baking tray for about 40 minutes, or until cooked through.

2. Heat 2 tablespoons of olive oil in a large saucepan over a medium heat. Once hot, add the red onion and garlic and saute for about 3 minutes until the onions are soft, stirring regularly to ensure the onion and garlic don't burn. Rinse the dried red lentils, and drain and rinse the black beans. Add to the pan and cook for a further 3 minutes. 

3. Add the diced beef tomato, red pepper, cumin, chilli flakes, smoked paprika, marjoram and coriander seeds and give everything a good stir. Cook for a further 3 minutes before adding the tomato paste, peeled plum tomatoes, vegetable stock cube and red wine.

4. Bring to the boil and then reduce to a simmer and leave to cook for about 30-40 minutes until the red lentils are cooked. Stir the saucepan regularly to ensure the bottom doesn't burn, and add a little water to the saucepan if too much begins to boil off. If using, slice or dice the chorizo and add to the chilli during the last 5 minutes of cooking. 

5. To serve, split the sweet potatoes in half, top with a generous spoonful of chilli, salsa, guacamole, soured cream, and cheese. 

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost thoroughly before re-heating until piping hot. Do not re-heat more than once. 
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