One-Pot Smoky Bean & Sweet Potato Chilli

This is a proper, warming, smoky chilli. Sweet potatoes, black beans, kidney beans, and a gentle hit of chipotle or smoked paprika. It's vegan, endlessly adaptable, and tastes even better the next day. Serve with rice, tortilla chips, or a dollop of yoghurt.

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 large sweet potato, peeled and cubed
• 1 x 400g tin of black beans, rinsed and drained
• 1 x 400g tin of kidney beans, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• 200ml vegetable stock
• Salt
• Yoghurt and fresh coriander to serve

Method:

1. Heat the olive oil in a large pot. Add the onion and cook for 5 minutes.
2. Add the garlic, smoked paprika, and cumin. Cook for 1 minute.
3. Add the sweet potato, beans, tomatoes, and stock. Bring to a boil, then reduce heat and simmer for 25–30 minutes until the sweet potato is tender and the chilli has thickened.
4. Season with salt. Serve with a dollop of yoghurt and fresh coriander.

Why it's gut-friendly: Sweet potatoes are rich in soluble fibre. Black beans and kidney beans are prebiotic powerhouses. Smoked paprika adds flavour without heat.