I adore the combination of flavours in this chilli, which include Cajun spices, coriander, cumin, smoked paprika and a little pinch of cayenne pepper to give it a little bit of bite, plus cayenne pepper is known to help boost your metabolism.
Black beans are a super source of protein, with 10.6g per serving. I eat this chilli served hot over a baked sweet potato, for a hearty, healthy and filling good-mood meal packed with protein, complex carbs and fibre.
The beta-carotene found naturally in sweet potato gives it that vibrant orange colour and also helps to support healthy, youthful skin. This is exactly what many of us need in the cooler autumn and winter months. It’s proper feelgood fitness and beauty food.
Rosanna Davison is an actor, model, author and qualified nutritional therapist. You can find more of her recipes at rosannadavisonnutrition.com
Rosanna Davison’s black bean and sweet potato chilli
Serves 2
Ingredients
Coconut oil, to grease a baking tray
2 medium-large sweet potatoes
2 tbsp low-sodium tamari or water
1 red onion, finely sliced
1 red pepper, chopped
1 garlic clove, minced
1 x 400g tin of black beans, drained and rinsed
160g tomato passata
1 tsp Cajun spices
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground cumin pinch of cayenne pepper
Sea salt and freshly ground black pepper
1 handful of baby spinach
Chopped fresh parsley, to garnish
Method
1 Preheat an oven to 200 degrees. Lightly grease a baking tray with coconut oil or line with non-stick baking paper.
2 Place the sweet potatoes on the baking tray and bake in the oven for 35–40 minutes, until they're soft and easy to slice.
3 Meanwhile, heat the tamari or water in a saucepan set over a medium heat and cook the onion, pepper and garlic for three to four minutes, until the vegetables soften. Stir in the black beans, tomato passata, spices and seasoning and gently simmer the chilli for another five minutes, until heated through. Remove from the heat and mix in the spinach leaves, allowing them to wilt.
4 When the sweet potatoes are baked, allow them to cool for five to 10 minutes before slicing them down the middle lengthways, but don't cut them all the way through. Open them out a bit, then spoon on the chilli and garnish with plenty of chopped fresh parsley.
