1 tbsp of sunflower oil
2 medium sweet potatoes, peeled and chopped into even chunks
1 yellow pepper, deseeded and roughly chopped
2 tsp of mild chilli powder
400g of canned kidney beans, drained and rinsed
400g of canned chopped tomatoes
Pinch of smoked sea salt
Step 1Heat the oil in a large pan, add the sweet potato and yellow pepper and cook over a medium heat for 5 minutes until the sweet potato begins to soften. Stir in the chilli powder to coat the vegetables.
Step 2Pour in the kidney beans and chopped tomatoes, then reduce the heat to low–medium. Simmer for 25 minutes until the sweet potato has completely softened.
Step 3Remove from the heat and season with smoked sea salt to taste before serving.
Step 4Top with coriander and/or chopped spring onions, if you like, for a pop of colour and additional texture.