Beef Chili with Black Beans and Sweet Potatoes

Method

1. Heat 1 tbsp extra virgin olive oil in a large saucepan over a medium heat. Add the beef mince and cook for 5–7 minutes, breaking it up with a wooden spoon as it browns.

2. Season the beef with salt and freshly ground black pepper. Once browned, remove any excess fat if necessary.

3. Add the diced onion and minced garlic to the saucepan. Sauté for 3–4 minutes until softened and fragrant.

4. Stir in the smoked paprika and ground cumin, allowing the spices to bloom for about 1 minute.

5. Add the diced sweet potato and pour in the 480 ml beef stock. Stir to combine, and bring the mixture to a simmer.

6. Lower the heat and cover the saucepan, letting the chilli simmer gently for 30 minutes, stirring occasionally, until the sweet potato is tender and the flavours meld together.

7. Stir in the 400 g tin of drained black beans and cook for an additional 5 minutes, allowing the beans to heat through and the chilli to thicken slightly.

8. Ladle the chilli into bowls and garnish with fresh coriander. Serve with optional toppings such as sour cream, avocado, or a squeeze of lime for added flavour.

Nutrition Facts

Per serving