Sponsored: Sweet potato and bean chilli from Knorr Stock Pots
Serves: 4
Prep time: 20 minsTotal time: 
Sponsored
Sponsored: Sweet potato and bean chilli from Knorr Stock Pots
Serves: 4
Prep time: 20 minsTotal time: 
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Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot chopped into 1cm pieces
- 2 celery sticks, chopped into 1cm pieces
- 1 garlic clove, finely chopped
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 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
To serve
- 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.
