Sweet Potato Chili

There are certain foods I like at certain of the year and for me Bonfire Night always conjures up images of chili, jacket potatoes, sausages (quorn or soya, of course), toffee apples and ginger parkin, probably reminiscent of childhood Bonfire Night parties.

This year I had no party to go to and no fireworks to watch, but as I like to celebrate every occasion I thought it would be nice to do something. The original plan was to have a Bonfire Night Picnic: wrap up warm with a thermos of chili and some sparklers, and watch other peoples fireworks in the distance. Unfortunately though it rained, as it seems to whenever I have anything planned! I did make the chili though and we decided to stay in and have in with some good bread followed by toffee apples!

Ingredients

• 1 large sweet potato peeled and diced
• 1 tin of beans (mixed, black eyed, adzuki, etc)
• 1 tin of chopped tomatoes
• 1 large onion, chopped
• 1 clove of garlic, finely chopped
• a big squeeze of tomato paste
• chili powder (to taste)
• 1 hot chili
• salt + pepper
• water
• olive oil

Method

1. Heat a little olive oil in a large pan and fry the onion until golden brown.
2. Add in the sweet potato and garlic and cook for around 5 minutes.
3. Add the beans to the pan along with the tomatoes, tomato paste, chili, chili powder and a little water, put a lid on the pan and simmer for around 30 minutes, until the sweet potato is tender.
4. Check for seasoning and add salt, pepper and more chili powder or tomato paste, if required, and then cook for a further 5 minutes before serving.