Ingredients
- 1 x red onion
- 4 clove garlic
- 3 x spring onion
- 700 g sweet potato
- 3 x carrot
- 3 x celery sticks
- 1 x red pepper
- 1 x chili
- 3 tbsp olive oil
- 2 tsp red pepper powder
- 2 tsp cumin
- 1 tsp chili flakes
- 1 tsp salt
- 1 tsp black pepper
- 1 can black beans
- 1 can kidney beans in chili sauce
- 2 can diced tomatoes
- 4 dl vegetable bouillon
- 25 g dark chocolate
Method
- Finely chop red onion, garlic and chili. Chop spring onion and cut sweet potato, carrot, celery and red pepper in quarters.
- Heat olive oil in a big pot over medium heat. Add red onion and garlic, and sear until soft.
- Add sweet potato, spring onion, carrot, celery, red pepper, chili, paprika, cumin, crushed red pepper, salt and pepper. Sauté for 6-8 minutes over medium-low heat.
- Add black beans, kidney beans in chili sauce, crushed tomatoes, vegetable stock and dark chocolate. Stir to combine and cover with a lid. Let boil for approx. 25 minutes or until the sweet potato is fork tender.
- Feel free to serve with tortilla chips, chopped cilantro, sour cream and lime. Enjoy!
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