Sweet Potato & Bean Chilli With Rice And Pickled Chilli

Boil half a kettle

Peel and finely chop your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and chop your sweet potato[es] into small bite-sized pieces

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese

Slice your green chilli[es] finely

Add the sliced chilli to a bowl with your cider vinegar and a pinch of salt and sugar

Give everything a good mix up and set aside – this is your quick-pickled chilli

Dissolve your vegetable stock mix in 200ml [260ml] [340ml] boiled water

Drain and rinse your black beans

Add the chopped sweet potato to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 5-7 min or until the sweet potato is fork-tender, then crush lightly with a fork

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and diced pepper with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once the veg has softened, add the chopped garlic to the pan with your ground smoked paprika, dried oregano and ground cumin

Cook for 1 min or until fragrant

Once fragrant, add the drained black beans with the stock, your chopped tomatoes and a pinch of sugar

Stir through the crushed sweet potato and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 8-10 min, stirring occasionally or until the sauce has thickened – this is your sweet potato & bean chilli