Chicken, sweet potato & black bean chilli with carrot juice

By Simone Nel, Yellow Papaya for Rugani Juice.

Entice yourself with this Eastern-style gourmet dish. Spicy, flavoursome and satisfying. Great for an in-home restaurant meal.

Prep 0 mins
Cook 0 mins
Ready-in 0 mins


4 boneless skinless chicken breasts, sliced
1 large onion, chopped
3 tablespoons olive oil
1 tsp dried red chili
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tsp dried origanum
1 can black beans, rinsed and drained
1 can chopped tomatoes
1 can corn, drained
1 cup water vegetable stock


  1. In a large pot sauté the chicken and onion in oil unit the chicken is no longer pink, about 5 minutes.
  2. Add the chili, garlic, cumin, coriander and origanum and cook for about a minute.
  3. Stir in the beans, tomatoes, Rugani 100% Carrot Juice, stock, sweet potato and bring to a boil.
  4. Reduce the heat and cook for another 20 minutes or until the sweet potato soft.
  5. Add water if the chilli becomes too thick, the end consistency should be that of a stew.
  6. Serve with avocado, sour cream and corn chips.

Share this Recipe