It was rather chilli last night...
Sweet Potato and Black Bean Chilli with Slow Cooker Cornbread and Sweetcorn Salsa
Who doesn't like a chilli? Well we certainly do and this Sweet Potato and Black Bean Chilli from Monica Shaw (via Great British Chefs) did not disappoint. We used dried black beans (300g), as it was cheaper than buying three cans, and pre-cooked them according to the packet instructions. On the chilli front we went for dried chilli flakes (regular, ancho and chipotle) instead of jalapeño, and we used regular dried oregano. We cooked the chilli the day before, and left the flavours to develop overnight, and then gently reheated for dinner.
As suggested we served it with a wedge of cornbread. Helen at fussfreeflavours.com has a great recipe for slow-cooker cornbread. Mix up the batter and allow your slow cooker to work its magic. Our only tweak was that we used a can of sweetcorn, rather than frozen, as we happened to have one in the cupboard.
We also made a salsa to use up the rest of the sweetcorn. To the corn we added avocado, spring onions, cucumber, parsley, coriander and lime juice.