American Sweet Potato and Black Bean Chilli with Cornbread Topping

Shopping list

• 2 tbsp olive oil

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• 1 piece red onion — diced

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• 1 piece red pepper — diced

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• 400 g sweet potato — peeled and cubed

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• 3 clove garlic cloves — minced

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• 2 tsp ground cumin

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• 1 tsp smoked paprika

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• 400 g tinned black beans — drained and rinsed

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• 400 g tinned chopped tomatoes

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• 200 ml vegetable stock — vegan

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• 150 g cornmeal

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• 75 g plain flour

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• 2 tsp baking powder

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• 150 ml unsweetened almond milk

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• 2 tbsp maple syrup

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Heat the olive oil in a large, ovenproof frying pan or casserole over medium heat. Add the onion and red pepper and sauté for 5 minutes until softened.

3. 3

   Stir in the sweet potato, garlic, cumin and paprika. Cook for 2 minutes until fragrant.

4. 4

   Add the black beans, chopped tomatoes and vegetable stock. Bring to a gentle simmer, then cover and cook for 15 minutes until the sweet potato is just tender.

5. 5

   Meanwhile, whisk together the cornmeal, plain flour and baking powder in a bowl. In a jug, combine the almond milk and maple syrup.

6. 6

   Pour the wet ingredients into the dry and stir just until combined—do not overmix.

7. 7

   Spoon the cornbread batter over the chilli mixture, spreading gently to cover the surface.

8. 8

   Transfer the pan to the oven and bake for 18– 22 minutes until the cornbread is golden and a skewer inserted into the topping comes out clean.

9. 9

   Let stand for 5 minutes before serving.