Lentil and kidney bean chili over baked sweet potato

Ingredients

For 1 serving

• Cooked lentils120 g
• Cooked red kidney beans100 g
• Sweet potatoes180 g
• Canned peeled tomatoes150 g
• Bell peppers80 g
• Onion40 g
• Garlic1 clove
• Chili powder1 teaspoon
• Cumin0.5 teaspoon
• Unsweetened cocoa powder1 teaspoon
• Extra virgin olive oil8 g
• Cilantro4 g
• Saltto taste

In season: October – February

Method

1. Preheat the oven to 200 °C (conventional); scrub the sweet potatoes, prick them with a fork and bake them whole on a tray at 200 °C for 45 minutes, until soft when pierced with a knife.
2. Meanwhile finely chop the onion and garlic and cut the deseeded peppers into 1 cm dice; rinse and drain the cooked lentils and kidney beans.
3. Heat the extra virgin olive oil in a saucepan over medium heat and fry the onion, garlic and peppers for 5–6 minutes, until soft; add the chilli powder, cumin and cocoa and stir for 30 seconds, until fragrant.
4. Add the tinned tomatoes crushed by hand, the lentils and beans, season with salt and simmer over low heat for 25 minutes, stirring now and then, until the chilli is thick; if it dries out too much add a splash of water.
5. Slit the sweet potatoes lengthways, squeeze the sides to open them and top with the hot chilli and torn fresh coriander.