Black bean and sweet potato chilli

1 clove garlic, minced
½ small onion, diced
1 small sweet potato, peeled and chopped (¾ cup) or (115 g)
1 small carrot, sliced (¾ cup) or (115 g)
¼ red pepper chopped (optional)
1 tbsp. olive oil
200g black beans
200g can diced tomatoes
¼  cup (60 ml) water or vegetable stock
½ tbsp. chili powder
½ tsp. cumin
¼ tsp. cayenne (or to taste)
¼ tsp. garlic powder
¼ tsp. salt
pinch of black pepper

1. First, sauté the onions and garlic in olive oil for a minute or two,
2. Add in the sweet potatoes, carrots and pepper until the onions are soft, about 5-6 minutes.
3. Reduce the heat to medium low, and add the remaining ingredients, stirring to combine well.
4. Allow your chili to simmer, partially covered and stirring occasionally over medium-low heat, for about 20-25 minutes, until flavours have mingled and the sweet potatoes, carrots and peppers are soft.

Serves 2