1 tsp smoked paprika, plus extra to serve (optional)
1 large sweet potato, diced
1 x 400g tin chopped tomatoes
1 Knorr Vegetable Stock Pot
1 x 400g tin red kidney beans, rinsed and drained
1 x 400g tin black eyed beans, rinsed and drained
300g wild rice
1 lime, cut into wedges (optional)
1 dollop of crème fraîche, yogurt or soured cream (optional, use dairy-free if required)
1 handful chopped coriander (optional)
1 avocado, sliced (optional)
Step by step
Heat the oil in a saucepan over a medium heat. Add the onion, carrot, celery and garlic, and cook for 5 minutes, then add the spices and cook for another 1 minute.
Add the diced sweet potato, chopped tomatoes, 350ml water and the Knorr Vegetable Stock Pot, and simmer for 10 minutes.
Add the drained beans and cook for another 10 minutes, or until the sweet potato is soft.
Cook the wild rice to pack instructions.
Serve the chilli with a squeeze of lime juice, a dollop of crème fraîche sprinkled with extra paprika, yogurt or soured cream, and some chopped coriander or avocado (all optional), with the rice on the side.