Chilli with black beans and sweet potato

I’ve adapted this recipe from the Whole30 cookbook and added beans and sweet potatoes to make it extra filling. The beauty of this recipe is that its all made in one large pot with zero waste and half can be frozen for another time!

Total Time to Make

Prep Time: 25 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 40 minutes

Servings: 4 as a main

Equipment Needed <see photo below>

Large Soup Pot

Vegetable Peeler

Large Knife

Can Opener (if needed)

Garlic Press

Sieve

Ingredients

1 tray of ground meat (roughly 1 pound of beef, turkey or lamb)

1 onion, washed and finely chopped

3 cloves garlic, minced

1 red bell pepper, washed and finely chopped

1 yellow bell pepper, washed and finely chopped

2 cans chopped tomatoes (400gm each)

1 can black beans

2 cups chicken or vegetable broth or water only

1 teaspoon cumin

1 teaspoon chilli powder

1/2 teaspoon mustard powder

1/2 teaspoon salt

OPTIONAL & not pictured below: 2 sweet potatoes

Let’s start cooking!

Step 1. Heat a large pot over medium-high heat

Step 2. Add one tablespoon of oil to heated pot (1 tablespoon = 1 small soup spoon)

Step 3. Add the chopped onion to the pot and cook until translucent - turn heat down to medium and stir periodically

Step 4. Stir in a teaspoon of salt (1 teaspoon = 1 coffee/tea spoon)

Step 5. Add the minced garlic straight into pot - use your garlic press here!

Step 6. Stir garlic in with the onions

Step 7. Add the ground meat to the pot

Step 8. Stir the ground meat, breaking up the chunks until lightly browned and all excess water has evaporated, 7-9 minutes on medium heat

Step 9. Add the spices once the meat is cooked: cumin, chilli powder, paprika, mustard powder

Step 10. Add the red and yellow chopped bell peppers, two cans of chopped tomatoes, one can of black beans (drained and washed under cold water using sieve)

Step 11. Add desired broth (or water) to pot

Step 12. Turn heat up to high until chilli starts to boil

Step 13. Reduce the heat to low and simmer uncovered for 1 hour

OPTIONAL: you can add two sweet potatoes here, peeled and chopped into bite size. If you plan on freezing half this chilli for another time, note that the potatoes may be a little mushy once defrosted.

Keep an eye on the amount of water in pot as cooking, add water as needed to achieve desired consistency.

Plate into soup bowls, you can add some Greek yogurt or sour cream for added richness.

Will keep in fridge for up to 3 days.

Enjoy with love,

Viktoria