Sweet Potato and Black Bean Beef Chilli

A veg-packed & delicious chilli perfect for family suppers. Not too spicy, with five different vegetables grated in so the veg dodgers can’t spot them! And the black beans are a great way to boost up the iron intake.

We also use this mix in Quesadilla filings for weekday lunches. With a veggie/vegan option too as well as a clever low histamine option if you need to avoid tomatoes!

This recipe is a real crowd pleaser and is perfect for larger get-togethers (when we are allowed!).

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Sweet Potato and Black Bean Beef Chilli

1 Red Onion ((small, chopped))
2 tbsp Olive Oil
2 cloves Garlic ((peeled and crushed))
400 g Beef Mince
1 Sweet Potato ((peeled and finely grated))
1 Carrots ((peeled and finely grated))
1 Bell Pepper ((red, finely diced))
1 tbsp Paprika ((smoked))
1 tbsp Cumin ((ground))
1 tbsp Coriander ((ground))
400 g Tomatoes ((tinned and chopped))
200 ml Beef Stock ((or veg stock, or water))
400 g Black Beans ((tinned))
Salt & Pepper
1 Red Chilli ((depending on heat required – Tabasco may be easier) to judge))
2 tbsp Coriander ((chopped))

Heat the olive oil in a large saucepan and add the onions. Cook on a medium heat until soft (3-5 minutes) and then add the garlic and cook for one more minute.
Add the beef mince and turn up the heat to brown the mince.
Grate in the sweet potato and carrot and then add in the rest of the vegetables, tinned tomatoes, black beans, paprika and spices and cook on a medium heat for 40 minutes. Stir from time to time. Add some stock if the mixture is looking a bit dry.
Season with salt and pepper and fresh chilli at this point if your family like a bit of spice.
Sprinkle the chopped coriander on just before serving.

If you are avoiding tomato due to histamine intolerance then you need to be a little more organised. Swap the tin of tomato for a combination of 1 small onion, 1 stick celery, 4 carrots, ½ butternut squash and 1 small beetroot cooked in 200ml of light chicken stock. Fry the onion in a little olive oil for 5 minutes and then add the rest of the ingredients finely diced. Cook for 10-12 minutes until soft and blitz with a hand blender until smooth. Add to the rest of the recipe ingredients.
Lower histamine further by swapping paprika for sumac
A low histamine alternative to guacamole is a spring onion, sweetcorn, red pepper and coriander salsa.
Serve with brown rice, guacamole, corn chips and grated cheddar. Top with hot chilli sauce like Tabasco or Cholula to dial up the spice.
Use any leftovers to make quick quesadillas at lunch time.
Turn this into a plant-based meal by replacing the beef mince with 1 tin of kidney beans or soya mince.
Store in the fridge for 3 days or suitable for freezing for up to 3 months.

Main Courses

Dairy-free, Egg-free, Gluten-free, Low-histamine, Low-sugar, Nut-free, Vegan, Vegetarian