Chicken, sweet potato & black bean chilli with carrot juice


By Simone Nel, Yellow Papaya for Rugani Juice

Serves 4


  • 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
  • 2 cups Rugani Carrot Juice
  • 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 one minute longer.
  3. Stir in the beans, tomatoes, Rugani 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.
  6. The end consistency should be that of a stew.
  7. Serve with avocado, sour cream and corn chips.


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