This chilli has been a big hit at some of our recent events, enjoyed by both adults and children. Adding the couscous to the chilli towards the end of cooking time makes this a great one pot dish and saves you having to cook it separately. You can also use bulgur wheat instead of couscous or leave it out altogether. Try switching sweet potato with butternut squash.
- 1 tin of black beans
- 1 tin of kidney beans
- 1 tin of chopped tomatoes
- 1 medium sweet potato
- 200 grams of sweetcorn – fresh, frozen or tinned are fine
- 100 grams of couscous
- 1 large onion
- 2 carrots
- 1 red pepper
- 100 grams of baby spinach
- 2 cloves of garlic
- 2 tablespoons olive oil
- 2 teaspoons of ground cumin
- 2 teaspoons of paprika
- 1 teaspoon of cinnamon
- 1 teaspoon chilli powder (optional)
- Juice of half a lime
- Half a bunch of coriander, chopped
- Finely chop the onion. Heat the oil in a large saucepan over a low heat. Add the onion and cook for about 10 minutes until softened
- You can leave the sweet potato unpeeled or peel it (you can save the peel for another dish such as sweet potato crisps!) and cut it into small chunks. Cut the carrot and pepper into chunks
- Add all these to the onions and stir for a further 3 minutes. Finely chop the garlic and add this to the pan with the spices and stir for a further 3 minutes.
- Add the beans alongside their water to the pan. Add the tomatoes, bring to the boil and simmer for 15 minutes, stirring from time to time.
- Add the couscous and cook for a further 10 minutes
- Add the sweetcorn and spinach to the pot and cook for a further 3 minutes until the spinach has wilted.
- Stir through the lime juice.
- Serve with chopped coriander