A freezer‑friendly batch meal: Sweet Potato & Black Bean Chilli.
Sweet Potato & Black Bean Chilli is designed for batch cooking and freezing in perfect child-sized portions.
Ideal for storing in stainless steel containers for safer, plastic-free storage.
Method
Roast the sweet potato for extra flavour - Toss the diced sweet potato in olive oil, paprika, salt and pepper. Roast at 200°C (fan 180°C) for 20–25 minutes until soft and slightly caramelised.
Sauté the pepper and spices - In a large pan, heat a splash of oil. Add chopped pepper and cook for 5 minutes until starting to soften. Stir in smoked paprika and optional spices like cumin or chilli flakes for a little kick.
Add the beans and tomatoes - Tip in the black beans and chopped tomatoes. Stir well, scraping any flavour from the bottom of the pan.
Simmer to bring it all together - Add the roasted sweet potato. Simmer gently for 10–15 minutes, letting the flavours deepen and the sauce thicken slightly.
Cool and freeze - Let the chilli cool fully, then portion into freezer-friendly containers. Freeze for up to 3 months.
LftOvrs app tip
Log each tin in the LftOvrs app to track batch dates and remaining portions.
Tag meals as 'kids' for quick filtering during busy weeks.
