Name: Vegetarian chilli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 sweet potatoes; 2 tsp vegetable oil; 1 onion finely chopped; 2 cloves garlic crushed; 2 large tomatoes chopped; ½ tsp chipotle flakes (or smoked paprika); 400g (14oz) can black beans drained; 2 tbsp tomato puree; ½ avocado; Juice of 1 lime; 2 tbsp 0% (fat-free) Greek yogurt (optional); A few leaves of coriander to garnish (optional)

Meal type: Main meal

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes

Scrub the potatoes, pierce with a knife and microwave for about 5-6 minutes or until tender (or bake for 1 hour at 200°C/180°C fan/gas mark 6).
While the potatoes are cooking, heat the oil in a frying pan or saucepan and fry the onion over a medium heat for about 5 minutes until tender, then add the garlic, tomatoes and chipotle flakes. Cook for another 5 minutes until the tomatoes have softened, then add the black beans and tomato puree. Cook for a further 5 minutes.
Chop or mash the avocado and sprinkle with half the lime juice. Stir the remaining lime juice into the black beans just before serving, then pile over the halved sweet potatoes. Top with avocado, yogurt and coriander leaves (if using).

Please note that the below nutritional information does not include the sweet potatoes.

Energy 1291kJ 309kcal 15%

Carbs 36g -

Fibre 15.3g 10%

Fat 9.1g Low 13%

Saturates 1.5g Low 8%

Sugar 14.9g Low 17%

Salt 0.1g Low 2%

% = an adult's reference intake

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Ingredients

2 sweet potatoes

2 tsp vegetable oil

1 onion, finely chopped

2 cloves garlic, crushed

2 large tomatoes, chopped

½ tsp chipotle flakes (or smoked paprika)

400g (14oz) can black beans, drained

2 tbsp tomato puree

½ avocado

Juice of 1 lime

2 tbsp 0% (fat-free) Greek yogurt (optional)

A few leaves of coriander, to garnish (optional)

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