Gluten-free sweet potato chilli with cocoa

Gluten-free sweet potato chilli with cocoa: a spicy chilli with black beans, tomatoes, jalapeño, red onion, sweet potato and creamy avocado.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 45 min
• Total time: 60 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 8 g
• Carbs: 54 g

Ingredients

• 1 tin (400g) chopped tomatoes
• 2 large tins (400g each) black beans (drained)
• 1 very hot jalapeño & 2 red onions
• 1 huge orange sweet potato (peeled, finely diced)
• 1 tbsp raw pure dark cocoa powder (unsweetened)
• 1 tsp cumin & 1 tsp smoked paprika
• ½ avocado (for the topping)

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Peel the sweet potato and cut it into small dice. Finely chop the red onions, cut the jalapeño very small and rinse the black beans well in a sieve.
2. Gently heat olive oil in a wide saucepan. Briefly soften the red onions and jalapeño in it until the onions are translucent and fragrant.
3. Add the sweet potato and stir in the cumin, smoked paprika and cocoa powder. Toast everything briefly so the spices release their flavour.
4. Stir in the chopped tomatoes and black beans. Let the chilli simmer gently over a medium heat until the sweet potato is soft and the sauce thickens.
5. Season with salt and, if needed, a little extra cumin or paprika. If the chilli gets too thick, stir in a small splash of water.
6. Serve hot and top with the avocado. Fresh coriander or 1 squeeze of lime goes well with it if you like a brighter flavour.

Good to know

This chilli is deep, warm and pleasantly robust. The cocoa doesn't make it sweet – it makes the flavour round and dark. Just right when you want something hearty with character.

Swaps

Black beans → red lentils (cook faster) Sweet potato → Hokkaido squash (similarly sweet, a few fewer carbs) Cocoa powder → cinnamon + 1 tsp tomato purée (warm depth without cocoa)

Allergens

The recipe is naturally gluten-free and contains none of the main allergens such as milk or egg. The jalapeño can often be too hot for children; during pregnancy the dish is generally suitable as long as the beans and tomatoes are heated through well.

Frequently asked questions

What does the sweet potato bring to this chilli nutritionally?

Orange sweet potato mainly provides beta-carotene, plus potassium and fibre. The stronger the colour, the higher the carotenoid content usually is.

Do black beans agree with everyone?

Black beans provide fibre, folate, magnesium and plant protein, but because of their fermentable carbohydrates they can cause wind in some people. Rinsing them well often helps a little.

Why put cocoa in a chilli?

Unsweetened cocoa brings bitter, roasted notes as well as small amounts of magnesium and polyphenols. It makes the sauce darker and rounder without tasting of chocolate.

Is jalapeño a problem for sensitive people?

Yes, the heat can irritate the stomach and mucous membranes if you're sensitive to capsaicin. For children, a very hot jalapeño is usually too intense.

What does the avocado topping provide?

Avocado mainly contains monounsaturated fats, plus potassium, folate and fibre. It also makes the chilli softer and rounder in the mouth.

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