Sweet potato and black bean chilli

Ingredients

• 1 red onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 carrot, chopped
• 4 garlic cloves, minced
• 2 tsp sea salt
• large sweet potato, 1-2, peeled and cut into cubes
• 1 lime, zested and juiced
• 800 g of tinned chopped tomatoes
• black beans, 3 tins, drained
• 1 jalapeño, deseeded and chopped
• 1 tbsp of ground cumin
• 1 tbsp of chilli powder
• 1 tsp cocoa powder
• 1 tsp ground cinnamon
• 1 tsp Mexican oregano
• 1 tsp brown sugar, or more to taste
• 1 handful of coriander leaves, chopped, washed and dried
• 2 tbsp of coconut oil, or olive oil

Instructions

1. 1

   Warm the oil in a large pan over medium heat and add the onion, red pepper, green pepper, carrots, garlic, and salt. Sauté until soft, for about 4 minutes

2. 2

   Add the sweet potato and lime zest, and cook 10-15 minutes more, continuing to stir occasionally

3. 3

   Add the jalapeño, cumin, chilli powder, cinnamon, cocoa and oregano, stir and cook for a minute or two

4. 4

   Add the tomatoes, black beans, lime juice and sugar. Bring to a simmer, cover, and cook for 20-40 minutes, until the sweet potatoes are very soft