Smoky Black Bean & Sweet Potato Chilli

This chilli is deeply savoury, mildly smoky, and packed with fibre. It freezes like a dream and actually gets better after a day in the fridge. Make a huge pot on Sunday and eat it all week with rice, on jacket potatoes, or straight from a mug.

Ingredients (Serves 6–8):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chipotle paste or chilli flakes (optional)
• 2 large sweet potatoes, peeled and cubed
• 1 x 400g tin of black beans, rinsed and drained
• 1 x 400g tin of kidney beans, rinsed and drained
• 2 x 400g tins of chopped tomatoes
• 200ml vegetable stock
• Salt and pepper
• To serve: Greek yoghurt, fresh coriander, rice or tortilla chips

Method:

1. Heat the oil in a massive pot. Cook the onion for 5 minutes until soft. Add the garlic, paprika, cumin, and chipotle. Cook for 1 minute.
2. Add the sweet potatoes, beans, tomatoes, and stock. Bring to a boil, then reduce the heat and simmer gently for 30–35 minutes until the sweet potato is tender and the chilli is thick.
3. Season generously. Serve with whatever you have.

Why it’s gut‑friendly: Black beans and kidney beans are prebiotic powerhouses. Sweet potatoes provide soluble fibre. The spices are anti‑inflammatory.

Freezing: Portion into containers, cool completely, and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob or in the microwave.