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Today is Cinco de Mayo! I’ve only been to Mexico once, but if there’s an excuse to drink tequila cocktails, eat cheesy nachos, and have a fiesta, I’m all in. If you’d like to keep your Cinco de Mayo on the healthy side this year, this sweet potato and black bean chili is ideal — it’s packed full of fresh veggies and beans, but is still nice and spicy (and will make you feel a bit better about all those margaritas…). Plus, it can all be cooked up in just one pan! Add a dollop of sour cream, some sliced avocado, and plenty of cilantro for a tasty Mexican dinner worthy of your Cinco de Mayo celebrations.
Ingredients:
- 1 Tablespoon oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and cut into 1 centimeter pieces
- 4 medium mushrooms, diced
- 4 medium tomatoes, diced
- 1 bell pepper, diced (I used yellow)
- 1/2 cup corn
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 2 Tablespoons tomato puree
- 2 1/2 cups canned black beans, drained but not rinsed
- salt
- black pepper
- your choice of toppings, to serve: sour cream, grated cheese, avocado, cilantro, guacamole, tortilla chips, etc.
Instructions:
1. Heat the oil in a large pan, and add the diced onion, garlic, and sweet potato. Cook over a medium heat for a few minutes, until the onion is slightly soft.
2. Add the diced mushrooms, tomatoes, pepper, and corn, along with the spices and tomato puree. Mix well, and continue to cook for a further 5-10 minutes, until the vegetables are all fairly soft.
3. Add the drained black beans, and season to taste. Mix thoroughly, then cover the pan, and leave to simmer for at least 15-20 minutes, until the chili is cooked to your liking.
4. Serve with your choice of toppings — I went for sour cream, sliced avocado, and fresh cilantro.
Heat the oil in a large pan, and add the diced onion, garlic, and sweet potato. Cook over a medium heat for a few minutes, until the onion is slightly soft.
Add the diced mushrooms, tomatoes, pepper, and corn, along with the spices and tomato puree. Mix well, and continue to cook for a further 5-10 minutes, until the vegetables are all fairly soft.
Add the drained black beans, and season to taste. Mix thoroughly, then cover the pan and leave to simmer for at least 15-20 minutes, until the chili is cooked to your liking.
The chili should be thick and rich — as the sweet potato cooks, it breaks down and thickens the sauce. Feel free to add a dash of water if your chili is looking too thick.
Serve with your choice of toppings — I went for sour cream, sliced avocado, and fresh cilantro. A squeeze of lime would be great too, or some tortilla chips for dipping!
It’s not often that a meal is super healthy, full of flavor, and can be made really easily in just one pot. This sweet potato and black bean chili really is the ideal meal.
Will you be celebrating Cinco de Mayo this year? Share your plans on Twitter @BritandCo, and follow us on Pinterest for more recipes! Check out our camping foods recipe roundup for more inspo.
