Chipotle Sweet Potato & Black Bean Chili

• 175 g sweet potato, in 2 cm cubes
• 120 g cooked black beans, drained
• 200 g chopped tomatoes
• 0.5 tsp chipotle paste
• 0.5 onion, diced
• 0.5 avocado, sliced, to serve

Directions

1. 1Soften the onion in 1 tbsp oil over medium heat for 6 minutes, then stir in the chipotle paste and cook 1 minute.
2. 2Add the sweet potato, tomatoes and 200 ml water and simmer covered over low heat for 20 minutes, until the sweet potato is tender to a knife tip.
3. 3Stir in the beans and simmer uncovered for 8 minutes more, until the chili is thick rather than soupy. Season with salt.
4. 4Serve topped with the sliced avocado.