Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Smoky Sweet Potato & Black Bean Chilli
Smoky, hearty, and full of flavour, this Sweet Potato & Black Bean Chilli by Niki at Rebel Recipes is perfect comfort food for cold winter evenings. Infused with warming spices, a hint of cocoa, and a dash of espresso, it’s the perfect bowl to soothe the soul. Mellow Yellow Cold Pressed Rapeseed Oil brings a golden richness to the base, while onions fried in our Chilli Oil add a joyful crunch on top. Whether you’re feeding friends or batch-cooking for cosy nights in, this plant-powered chilli is everything we want at this time of year.
Ingredients
Prep – 15 minutes
Cooking – 40 minutes
Serves 4
For the chilli:
2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
1 red onion, finely chopped
3 garlic cloves, minced
1 red pepper, diced
1 tbsp smoked paprika
1 tsp ground cumin
½ tsp ground cinnamon
2 tbsp sun dried tomato purée
½ tsp espresso powder
1 tsp unsweetened cocoa powder
1 x 400g tin chopped tomatoes
100g red lentils, rinsed
1 x 400g tin black beans, drained and rinsed
1 medium sweet potato, peeled and cut into small cubes
500ml vegetable stock
Salt & black pepper, to taste
Crispy fried onions;
1 red onion, sliced into strips
2-3 tbsp Mellow Yellow Chilli Oil
To serve:
Fresh coriander, chopped
Lime wedges
Method
In a large pan, heat the rapeseed oil over medium heat. Add the onion and cook for 5–6 minutes until soft. Add the garlic and red pepper and cook for another 3 minutes.
Stir in the smoked paprika, cumin, cinnamon, tomato purée, espresso powder and cocoa. Cook for 1 minute to toast the spices and build flavour.
Add the chopped tomatoes, black beans, sweet potato cubes, and vegetable stock. Season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the sweet potato is tender and the chilli has thickened.
Add the chilli oil to a small pan with the onions, fry for 8-10 minutes until crispy.
Ladle into bowls and top with crispy onions, fresh coriander, and a squeeze of lime.
