Chili bowl with black beans, mushrooms and baked sweet potatoes

Ingredients for 4 servings:

• 400 g mushrooms
• 400 g beans, black, dried
• 1 liter of salt water
• 500 ml cooking water (bean cooking water)
• 4 tbsp lime juice
• 1 tbsp tomato paste
• ½ bunch coriander leaves
• 4 sweet potatoes
• 4 garlic cloves
• 2 onions
• 4 chili peppers, pickled
• Paprika powder, sweet
• Cayenne pepper
• salt and pepper
• vegetable oil
• possibly soy yogurt (yogurt alternative)

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 11 hours 10 minutes

vegan

Soak the beans overnight. The next day, rinse them and simmer in 1 liter of salted water for 90 minutes. When draining, collect the bean water. Dice the onions and garlic, halve the chilies and cut into small strips. Halve or quarter the mushrooms. Peel the sweet potatoes and cut into 1 cm thick slices. Heat vegetable oil in a large pot and lightly sauté the onions, chilies, and garlic. Add the tomato paste, stir in, and toast. Add the mushrooms and coriander and sauté. Deglaze with 150 ml of the bean water and reduce slightly. Then add the beans and the remaining bean water. Simmer uncovered for 30 minutes, until the bean water has almost completely evaporated. Stir regularly and add a little more water if necessary to prevent burning. Then stir in 2 tablespoons of paprika, 1 teaspoon of cayenne pepper, and 4 tablespoons of lime juice, and season with salt and pepper. While the chili is reducing, preheat the oven to 180°C (top/bottom heat), or 160°C (fan oven). In a bowl, combine a little vegetable oil with 1 tablespoon of sweet paprika, 1/2 teaspoon of cayenne pepper, 1 teaspoon of salt, and a little pepper. Add the sweet potato slices and mix well until all the slices are coated in oil. Arrange the slices on a baking sheet and bake for about 30 minutes, until browned, turning halfway through. Arrange the potato slices and chili in a bowl. If you like, add a dollop of unsweetened soy yogurt on top and garnish the bowl with coriander leaves.