Black Bean Chilli

Method

1. 1

   Soften 8 min

   Warm the oil in a large heavy pot over medium heat and cook the onion, pepper and sweet potato with a pinch of the salt for 8 minutes, stirring now and then, until the onion is soft and turning golden.

2. 2

   Spices

   Add the garlic, cumin, paprika and oregano and stir for about a minute, until the spices smell toasted. Stir in the tomato paste and the chipotles with their sauce and cook until the paste darkens.

3. 3

   Simmer 30 min

   Add the tomatoes, beans, stock, cocoa and the rest of the salt. Bring to a simmer and cook 30 minutes with the lid half on, stirring every 10 minutes, until the sweet potato is tender and the chilli is thick.

4. 4

   Rice 12 min

   While it simmers, rinse the rice and cook it in 375 ml water, covered, on the lowest heat for 12 minutes. Then leave it covered off the heat until the chilli is ready.

5. 5

   Thicken

   Mash a ladleful of the beans against the side of the pot and stir them back in. It thickens the chilli without cooking it down any further. Taste for salt, and add more adobo sauce if you want it hotter.

6. 6

   Finish and serve

   Squeeze in the juice of one lime. Serve over the rice with the avocado, the coriander and the other lime cut into wedges for the table.