I adore the combination of flavours in this chilli from Eat Yourself Fit (€19.99), which include cajun spices, coriander, cumin, smoked paprika and a little pinch of cayenne pepper to give it a little bit of bite, plus cayenne pepper is known to help boost your metabolism.
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. The beta-carotene found naturally in sweet potato gives it that vibrant orange colour and also helps to support healthy, youthful skin. Exactly what many of us need in the cooler autumn and winter months 🙂
It’s proper feel-good fitness and beauty food!
- coconut oil, to grease
- 2 medium-large sweet potatoes
- 2 tbsp low-sodium tamari or water, to cook
- 1 clove of garlic, minced
- 1 red onion, finely sliced
- 1 red pepper, chopped
- 400g can cooked black beans, drained and rinsed
- 160g tomato passata
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Pinch of cayenne pepper
- 1 tsp cajun spices
- handful of fresh baby spinach leaves
- Salt and pepper, to taste
- chopped fresh parsley, to serve
- Preheat the oven to 200C and lightly grease a baking tray with coconut oil or line with greaseproof paper.
- Place the sweet potatoes on the baking tray and bake at 200C for 35-40 minutes, until soft and easy to slice.
- Meanwhile, heat the tamari or water in a saucepan over a medium heat and cook the garlic and onions for 3-4 minutes until the onion softens.
- Add in the red pepper and stir well.
- Add the tomato passata, spices and seasoning. Stir it all together well.
- Add the black beans and continue to gently simmer the chilli for another 5 minutes, until well heated through.
- Remove from the heat and mix in the spinach leaves, allowing them to wilt.
- When the sweet potatoes are baked, allow them to cool for 5-10 minutes before slicing down the middle.
- Spoon on the chilli and sprinkle with fresh chopped parsley.
- Any leftovers can be stored in an airtight container in the fridge for 2-3 days.