Black Bean and Sweet Potato Chilli

SERVES 2 | PER SERVING: 333 CALORIES | 14.4G PROTEIN | 70G CARBS | 1G FAT

I adore the combination of flavours in this chilli, which include Cajun spices, coriander, cumin, smoked paprika and a pinch of cayenne pepper to give it a little bit of bite. Black beans are a super source of protein, with 10.6g per serving. I love this chilli served hot over a baked sweet potato for a hearty, healthy and filling good mood meal packed with protein, complex carbs and fibre.

coconut oil, to grease

2 medium-large sweet potatoes

2 tbsp low-sodium tamari or water

1 red onion, finely sliced

1 red pepper, chopped

1 garlic clove, minced

1 x 400g tin of black beans, drained and rinsed

160g tomato passata

1 tsp Cajun spices

1 tsp ground coriander

1 tsp smoked paprika

½ tsp ground cumin

pinch of cayenne pepper

sea salt and freshly ground black pepper

1 handful of baby spinach

chopped fresh parsley, to garnish

1 Preheat the oven to 200°C. Lightly grease a baking tray with coconut oil or line with non-stick baking paper.

2 Place the sweet potatoes on the baking tray and bake in the oven for 35–40 minutes, until they’re soft and easy to slice.

3 Meanwhile, heat the tamari or water in a saucepan set over a medium heat and cook the onion, pepper and garlic for 3–4 minutes, until the vegetables soften. Stir in the black beans, tomato passata, spices and seasoning and gently simmer the chilli for another 5 minutes, until heated through. Remove from the heat and mix in the spinach leaves, allowing them to wilt.

4 When the sweet potatoes are baked, allow them to cool for 5–10 minutes before slicing them down the middle lengthways, but don’t cut them all the way through. Open them out a bit, then spoon on the chilli and garnish with plenty of chopped fresh parsley.