Sweet potato and black bean chili

Peel the sweet potato and cut it into small cubes of about 2 cm. Seed the bell pepper and dice it. Peel the onion and chop it finely.

In the skillet, heat the olive oil over medium heat. Add the chopped onion and diced bell pepper. Cook for 5 min, stirring, until softened but not browned.

Sprinkle the cumin and smoked paprika over the vegetables in the skillet. Add the crushed tomatoes and mix well. Simmer over low heat for 5 min so the flavors come together.

Move the diced sweet potato to the large saucepan. Add 200 ml of water and a pinch of salt. Bring to a boil, then cover and cook over low heat for 15 min, until the potatoes are tender.

Drain the black beans and canned corn. Add them to the saucepan with the sweet potatoes. Mix well and heat for 5 min over low heat to warm everything through.

Taste and add a pinch of salt if needed. If the chili is too thick, add a little hot water to loosen it up.