Mexican Black Bean Chilli

Ingredients

• Sweet potato

  Raw, unprepared

  3 sweetpotato, 5" long or 390g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  200g

• Fresh cilantro

  Coriander leaves, raw

  5 sprigs or 11g

• Carrots

  Raw

  2 medium or 122g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Vegetable Stock Cube

  Everyday Value - Tesco

  2 servings or 224g

• Colby cheese

  ½ cup, shredded or 57g

• Garlic Aioli

  BurgerFi

  2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Brown sugar

  2 tsp packed or 9g

• Butter

  Unsalted

  40g

• Taco Spices & Seasonings, dry mix

  Lawry's

  2 teaspoon or 6g

• Tomatoes

  Diced - Wegmans

  ½ cup or 117g

• Chobani Greek Yoghurt Vanilla

  240 Grams or 141g

Directions

1. Preheat the oven 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. Place the sweet potato on the oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast for 20 minutes or until just tender. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
2. While the sweet potato is roasting, cut the red capsicum into 1cm chunks. Slice the corn cob in half. Roughly chop the coriander. Grate the carrot (unpeeled). Drain and rinse the black beans. Bring a medium saucepan of salted water to the boil.
3. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the capsicum and cook, stirring occasionally, for 4-5 minutes or until softened. Reduce the heat to medium-high and add the black beans and grated carrot. Cook for 2 minutes or until softened. Add the Mexican Fiesta spice blend and stir for 1 minute or until fragrant. SPICY! You may find the spice blend hot! Add less, depending on your taste.
4. Add the diced tomatoes, brown sugar, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and stir through the butter. Season to taste with salt and pepper, then transfer to a medium baking dish. Top the bean mixture with the roasted sweet potato, then sprinkle with the shredded Cheddar cheese. Bake for 8-10 minutes or until the cheese has melted and the bean mixture is bubbling.
5. While the chilli is baking, cook the corn cobs in the boiling water for 3-4 minutes or until the corn is bright yellow. Drain. Wipe out the large frying pan and return to a high heat. Add the corn cobs and cook, turning occasionally, for 5 minutes or until lightly charred. Spread some smokey aioli (see ingredients list) over a plate and roll the corn cobs in the aioli to coat.
6. Divide the spiced veggie chilli and smokey corn cobs between plates. Top with the Greek yoghurt and sprinkle with the coriander.

Similar Foods

• Black Bean Veggie Burritos
• Black-Bean Quesadillas
• Vegan Mexican Tortilla Roll Ups
• Sweet Potato & Black Bean Chili
• Spicy Meatballs with Chili Black Beans
• Sweet Potato with Black Beans