Vegan lentil, black bean and sweet potato chili

Ingredients

For 1 serving

• Lentils40 g
• Cooked black beans120 g
• Sweet potatoes150 g
• Chopped tomatoes200 g
• Onion60 g
• Bell peppers80 g
• Garlic1 clove
• Chili powder1 teaspoon
• Paprika1 teaspoon
• Cumin1 teaspoon
• Extra virgin olive oil8 g
• Avocado40 g
• Cilantro6 g
• Saltto taste

In season: October – March

Method

1. Chop the onion and garlic, dice the peppers, peel the sweet potatoes and cut them into roughly 1.5 cm cubes; rinse the lentils.
2. Heat the oil in a casserole over medium heat and fry the onion, garlic and peppers with the chilli powder, paprika and cumin for 5 minutes, until the vegetables are soft and the spices fragrant.
3. Add the lentils, sweet potatoes, chopped tomatoes, about a glass and a half of water and a pinch of salt; bring to the boil and cook covered over low heat for 30 minutes, stirring now and then, until the lentils and potatoes are tender.
4. Add the drained black beans and cook uncovered for another 5 minutes, until thick.
5. Dice the avocado, chop the coriander and serve the chilli topped with both.