Black Bean and Sweet Potato Chili

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500 g sweet potato, peeled and diced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp chili flakes
• 800 g canned chopped tomatoes
• 480 g drained cooked black beans
• 300 ml vegetable stock
• 150 g frozen corn
• 0.5 tsp salt

Instructions

1. 1Heat the olive oil in a large pot over medium heat.
2. 2Add the onion and cook for 5 minutes until softened.
3. 3Stir in the garlic, sweet potato, cumin, smoked paprika, chili flakes and salt, and cook for 1 minute.
4. 4Add the chopped tomatoes, black beans and vegetable stock, then bring to a simmer.
5. 5Cover and cook for 20 minutes, stirring occasionally, until the sweet potato is tender.
6. 6Stir in the frozen corn and simmer uncovered for 5 minutes to thicken slightly.
7. 7Taste and adjust the seasoning, then serve hot.