Mexican Black Bean & Sweet Potato Chilli with Cornbread Topping
Sweet potato and black bean chilli simmered with tomatoes and spices, served with a cornbread topping baked in the oven.
- 400 g tinned black beans
- 300 g sweet potato
- 400 g tinned tomatoes
- 1 medium onion
- 1 medium red pepper
- 3 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chilli powder
- 80 g cornmeal
- 40 g plain flour
- 2 tbsp vegetable oil
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Peel and cut sweet potato into 1cm cubes. Finely chop onion, red pepper and garlic.
- Step 3
Heat oil in a large ovenproof frying pan over medium heat. Add onion and red pepper, cook for 4 minutes until softened.
- Step 4
Add garlic, cumin, paprika and chilli powder. Stir for 1 minute until fragrant.
- Step 5
Add sweet potato cubes and stir to coat with spices. Cook for 3 minutes.
- Step 6
Pour in tinned tomatoes and black beans (drained and rinsed). Bring to a simmer and cook for 12 minutes until sweet potato is almost tender.
- Step 7
While chilli simmers, make cornbread topping: whisk together cornmeal, flour and a pinch of salt.
- Step 8
Spread cornmeal mixture evenly over the surface of the chilli.
- Step 9
Transfer pan to oven and bake for 15 minutes until cornbread topping is golden and cooked through.
- Step 10
Remove from oven and let rest for 2 minutes before serving.
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