This week I started with a medium veg box (less roots) and once again, Mexico was my first thought. Sweetcorn, sweet potatoes peppers and coriander and, I hate to say it but it might have been the hint of Autumn in the air, which made me think of this “Spicy Chipotle Sweet Potato and Black Bean Chilli”.
I have made it many time before and I love it because it is so versatile. You can have it on its own, with rice, in a jacket potato, add a tortilla wrap and you have a burrito or serve it up in Taco shells. You can even liquidise it and have it as soup. Or how about in an enchiladas or quesadilla. Add what you like – charred sweetcorn, tomato salsa, guacamole, sour cream or cheese. The possibilities are endless.
Spicy Chipotle Sweet Potato and Black Bean Chilli
2 tablespoons olive oil
1 large Spanish onion, chopped
4 sticks of celery, finely chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
2 medium sweet potatoes, peeled and diced
3 large garlic cloves, minced (about 2 tablespoons)
1 to 2 teaspoons sea salt
1 to 2 teaspoons crushed Chipotle Chillis
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram or handful of fresh oregano
1 bay leaf
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans black beans, rinsed and drained
Juice of 1 lime (about 2 tablespoons)
Small bunch of coriander, finely chopped
Heat oil in a heavy large saucepan over medium-high heat; add onion and celery. Reduce heat to medium, and cook, stirring occasionally, about 10 minutes or until tender. Add bell peppers and continue cooking for a further 10 minutes or so. Stir often to avoid burning. Stir in garlic, and cook about 1 minute. Add chilli, the salt, the herbs and spices. Stir and cook 1 minute. Next add the sweet potato. Give everything a good mix and add tomatoes and enough water to cover the sweet potato. Simmer, uncovered, about 30 minutes until the sweet potato is cooked. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Finally add the coriander and adjust the seasoning to taste.
Guacomole can be used to heat up a dish or cool it down so bare this in mind when adding the chilli. The most important factor to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good.
2 ripe avocados
2 spring onions (finely sliced)
1 fresh red or green Serrano chilli, seeds removed and finely chopped
½ bunch fresh coriander, finely chopped
Juice of 1 fresh lime
½ teaspoon fine sea salt
Freshly grated black pepper
Drizzle of Olive Oil
Cut avocados in half. Remove seed. Scoop out and put in a mixing bowl. Using a fork, mash the avocado. Add the chopped onion, coriander, lime, salt and pepper and mash some more. Chilli peppers vary individually in their hotness. Start with a little, add more to taste. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.