Black Bean Chilli with Sweet Potatoes
4 large kumara or sweet potatoes, washed well (do not peel)
1/2 cup finely diced onion 1/2 cup finely diced green pepper
1/2 cup diced tomatoes - deseeded
2 tsp minced garlic
1/2 tsp chili powder
1/2 tsp ground cumin
1 can black beans, rinsed, and drained
1 can tomato puree
Salt & pepper
Hot pepper sauce, to taste
Hemp Seed Oil for drizzling (we recommend New Hemisphere)
Chopped corander/cilantro to garnish if you like it
Pierce the skins of the sweet potatoes in several places. Place sweet potatoes on a rack or baking tray. Bake on high for 60-75 minutes or until soft when gently squeezed.
While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, sauté the onion in the olive oil for 3 minutes to soften. Add the green peppers for 3-4 minutes or until the vegetables are tender. Add the diced tomatoes, garlic, & seasonings, sauté an about 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce. Stir well & simmer for 10 minutes. Taste and adjust seasonings if required. Remove the saucepan from the heat.
When the sweet potatoes are tender, remove from the oven & leave to cool for 5 minutes. Split open the baked potatoes drizzle new hemisphere Hemp Oil over the hot potato. Ladle the black bean chili mixture over the top of the potato. Sprinkle on coriander. Serve on its own or as part of a main meal.