Ingredients

• Ingredients 600g sweet potato (peeled and cut in 1.5cm dice) 1 large red pepper (cut in 2cm dice) 2 x 400g cans chopped tomatoes 2 x 400g cans black beans (rinsed and drained) 400g can chickpeas (drained) 250ml water 1 large onion (finely chopped) 4 garlic cloves (crushed) 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp ground cinnamon 1-2 tbsp chilli powder (according to taste) 1 tbsp cider vinegar 2 limes 2 tsp cocoa powder 1 tsp caster sugar 3 tbsp olive oil Salt & pepper 1 bunch fresh coriander to serve

Preparation

• Method Heat olive oil in a large saucepan. Fry together onion, garlic, ground coriander, ground cumin, chili powder and cinnamon until onion is soft. Add diced sweet potato, red pepper, canned tomatoes and water. Bring to boil. Then cooked covered under medium heat for 10 mins. Add black beans, chickpeas, and cider vinegar. Cook uncovered under medium heat for 20 mins until vegetables are cooked and liquid has thickened. Add cocoa powder, sugar, lime juice and season to taste. Add chopped fresh coriander just before serving. Did you like this dish? Try this tasty chilli non carne recipe.