Sweet Potato & Kidney Bean Chilli with Black Rice

Ingredients

• 250g organic black rice, rinsed
• 2 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp smoked paprika
• 2 tsp ground cumin
• ¼ tsp chilli powder, or less for a mild pot
• 600g sweet potatoes, peeled and cut into 2cm cubes
• 2 × 400g tins chopped tomatoes
• 300ml water, plus more as needed
• ½ tsp pink Himalayan salt, finely ground, plus a little to taste
• 2 × 400g tins kidney beans in water, drained and rinsed
• 1 lime, cut into wedges, to serve

Method

1. Start the riceBring a large pan of water to the boil. Add the rinsed black rice and simmer for 35–45 minutes, or according to the pack instructions, until tender with a slight bite. Add more boiling water if needed. Drain well when ready and keep covered while you finish the chilli.
2. Build the flavourWhile the rice cooks, warm the oil in a large saucepan over a medium heat. Cook the onion for 7–8 minutes, stirring, until softened. Add the garlic and cook for 1 minute. Stir in the smoked paprika, cumin and chilli powder for 30 seconds.
3. Simmer the sweet potatoAdd the sweet potato, tomatoes, 300ml water and finely ground salt. Bring to a simmer, then partially cover and cook gently for 25–30 minutes, stirring occasionally, until a knife slides easily into the sweet potato. Add a splash of water if the sauce catches or becomes too thick.
4. Add the beansStir in the drained kidney beans and simmer uncovered for 8–10 minutes, until the beans are piping hot and the sauce is thick enough to coat them. If the sweet potato needs longer, give it a few more minutes. Taste and adjust the salt.
5. Serve togetherDivide the black rice between four bowls and spoon the chilli alongside. Serve with lime wedges to squeeze over at the table.

Make it suit the table

For a gentler chilli, leave out the chilli powder and keep the smoked paprika and cumin. For a thicker sauce, mash a few of the cooked sweet potato cubes against the side of the pan before adding the beans.

Cooking for a crowd

Double the chilli in a large, heavy-based pot, keeping the sweet potato cubes small and even. Allow extra time for the larger pot to come to a simmer, and stir well so the bottom does not catch. Cook the rice separately according to the number of people you’re feeding.