Warm Up Your Spring Evenings with Chipotle Black Bean and Sweet Potato Chilli with Creamy Avocado, Coriander & Lime Yoghurt

As the days get longer and the temperature starts to rise, spring evenings can still surprise us with unexpected chills. What better way to warm up than with a hearty bowl of Chipotle Black Bean and Sweet Potato Chilli? This delicious dish delivers a flavour explosion,

the addition of chipotle chili paste and sweet paprika gives the dish a smoky kick that pairs wonderfully with the natural sweetness of sweet potatoes. The addition of the Creamy Avocado, Coriander and Lime Yoghurt adds a burst of zesty coolness against the heat of the spice. Picture this: a bowl so warm and savoury that it feels like a hug on a chilly evening! Whether you're hosting a friendly gathering or enjoying a quiet night in, this chilli is easy to whip up.

Chipotle Black Bean and Sweet Potato Chilli - The Recipe

Ingredients

For the Beans

• 2 tbsp olive oil

• 4 garlic cloves, peeled and finely minced

• 2 tbsp tomato puree

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp of ground ginger

• 1 ½ tbsp chipotle chili paste

• 2 large sweet potatoes, peeled and diced into bite-sized chunks

• 200ml of vegetable stock

• 400g tin chopped tomatoes

• 1 jar black beans

  
  

For the Creamy Avocado, Coriander & Lime Yoghurt

• 4 tablespoons of plant based Greek yogurt

• A small bunch (roughly 15 g) of coriander

• ½ avocado

• Juice of 1 lime

  
  

Method:

1. In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté until fragrant, about 1 minute. Keep an eye on it to avoid browning, as burnt garlic can make your dish taste bitter.

   
   

2. Stir in the tomato puree, smoked paprika, ground coriander, ground ginger and ground cumin. Allow these spices to combine for about 2 minutes

   
   

3. Next, toss in the diced sweet potatoes, mixing them well with the spice base. Add the chipotle chili paste, vegetable stock, and chopped tomatoes. Mix everything together and bring the pot to a simmer. Cover with a lid and simmer 20-22 minutes over a low-medium heat to allow the sweet potato to soften enough so that a knife can pierce through. Check half way through as you may need to add more water or stock.

   
   

4. Now stir in the black beans, along with the bean liquid from the jar. Allow to gently simmer until the sauce thickens slightly and becomes rich and glossy

   
   

5. While the chilli is simmering, make the herby yogurt. In a small bowl, combine the plant based Greek yogurt, finely chopped coriander and avocado, along with the lime juice.

   
   

6. When the chilli is ready, give it a good stir and check for seasoning, adding salt and pepper as needed. Serve it hot in bowls, topped with a generous dollop of the herby yogurt.