Smokey sweet potato and bean chilli

So after a a long weekend spent making a herb player from a palet, I wanted a nice warming meal. I thought about making chilli, there are three reasons i made this chilli today 1. I love chilli 2. its Cinco De Mayo and 3. after a hard days work this is just what i need.

Here is the fore mentioned herb plater.

As I'm sticking to a diet of 500 calories or less for my main meal I've added a lot of vegetables to this dish with mild chilli powder and smoked paprika bringing the real flavour to the plate. I got my inspiration for this dish from a book i recently recived called "Appetite for Reduction" by Isa Chandra Moskowitz, she has a recipe for vegtable chilli which i bought ingridients for but then i thought "hey, im going to make my own chilli" i must try Isa's recipe at some point though as it soundsamazingly tasty.

All the herbs i planted are only babies but hopefully ill soon be using fresh herbs in my recipes, anyway here's a list of ingridients you'll need to make this fantastic smokey chilli.

1 medium or 2 small sweet potatoes, chopped

100g of beans, any bean will work

1 small onion, chopped finely

2 cloves garlic, crushed

1 small green chilli, chopped

1 small can Sweetcorn

1 handful frozen peas

1/2 can chopped tomatos

200ml water

1 stock cube

1 tsp coconut oil, for frying

2 tsp smoked paprika

1 tsp mild chilli powder

1 tsp cumin

1 tsp oregano

1/2 tsp cayenne pepper

1/2 tsp salt

1/2 tsp pepper
2 drops liquid smoke (optional)

this seems like alot of ingredients but most of them are spices and seasoning that you may already have in your cupboard and if not they wont come in wrong.

Directions

1. add the onion, chilli and garlic into a pan with the coconut oil, fry until the onion is translusent
2. add the sweet potato and spices and cook for a minute or two until the spices darken and coat the vegtables.
3. pour in the chopped tomatos, water, beans and sweetcorn, stir then add the stock cube.
4. reduce the heat and simmer for around 30 minutes, add the peas and the liquid smoke if using.
5. cook for a further 10 minutes until the sweet potato is tender.
6. serve with boiled rice and homemade tortilla chips.

Its a pretty easy dish to prepare so give it ago before summer comes and its too hot for dishes like this, although summer only lasts a few weeks in this part of the world. 

Served up with rice and homemade tortilla chips.

Enjoy!