Easy Dinner Recipe


Getting home after a long day and not quite sure what to eat? We’re here to help you battle your busy weeknight with this easy dinner recipe thanks to our HR manager, Christian Ure.

BLACK BEAN & SWEET POTATO CHILLI

Serves 4          Prep 20 mins              Cooking 30 mins

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs ground cumin
  • 2 tbs Mexican spice (or similar) I used taco seasoning mix
  • ½ tsp Tabasco sauce
  • 2 x 400g cans black beans, rinsed, drained
  • 400g can diced tomatoes
  • 300g can corn kernels, drained
  • 1 cup (250ml) vegetable stock
  • 1 tbs smokey BBQ sauce
  • 600g gold sweet potato, peeled, cut into 3cm pieces
  • 1 red capsicum, seeded, chopped
  • 1 small avocado, stoned, peeled, sliced, Sour cream, Coriander leaves, to serve

 

INSTRUCTIONS

Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until onion is soft and golden.

Add the garlic, ground coriander and cumin and cook, stirring, for 30 secs or until aromatic.

Add the Tabasco sauce, spice mix, beans, tomato, corn, stock, sweet potato and capsicum and stir to combine.

Cover and cook for 30 minutes on medium but stir regularly so it doesn’t catch. Once the sweet potato is tender, it will be ready to service.

Divide the vegetable mixture among serving bowls. Top with the avocado, sour cream and coriander leaves.