Everyone will love this sweet potato and black bean chilli recipe. It’s hearty, nourishing and delicious! Serve with rice, tortilla chips or avocado slices for a healthy and comforting meal.
Once the weather starts to turn a little cooler and the leaves begin to fall from the trees, my mind (and my belly!) starts to crave warming comfort food. One of my absolute favourite comfort dishes is chilli.
There’s nothing like coming in from a long walk to enjoy a spicy, warming bowl of chilli – it could be the classic Chilli Con Carne with minced beef or a vegetable offering like this aubergine, mushroom and lentil chilli – if you’re a fan of spicy food, it’s comfort food at its finest!
Why you should try this recipe
- It’s quicker to make than a traditional chilli recipe – ready to eat in under an hour.
- So good for you – packed full of healthy veggies and beans. It’s so hearty you won’t miss the meat, honestly!
- This is a vegan recipe, which of course makes it suitable for absolutely everyone!
- It’s adaptable – I often add courgettes, mushrooms, a handful of fresh spinach (add a minute before the end of cooking time) – whatever needs using up really!
- Freezes very well – I often make a big batch and freeze in portions.
ingredient list
- sweet potatoes. I love them – they are packed with nutrients, are so filling and can be used in many different dishes. I buy a big bag every week to make my spicy sweet potato and lentil soup and butternut squash and sweet potato soup for the freezer. If you find it difficult to chop sweet potatoes, you could use the pre-chopped bags instead.
- Onion and crushed garlic cloves. It doesn’t have to be red onion – a regular white one will do just fine.
- red bell pepper, deseeded and roughly chopped.
- chopped tomatoes – you could also use tomato passata.
- Tomato puree
- Tin or carton of black beans in water. You could easily swap the black beans for kidney beans or mixed beans.
- Spices – you’ll need ground cumin, coriander, smoked paprika, oregano, cinnamon and chilli powder.
- Optional ingredient – Tabasco sauce.
how to make sweet potato and black bean chilli
Scroll to the bottom of the post to find a printable recipe card with ingredient amounts and detailed instructions!
- Heat some olive oil in a large saucepan and cook the onions on a low to medium heat, then add the garlic, red pepper, tomato puree and all of the spices.
- Add the sweet potato cubes, drained and rinsed black beans, chopped tomatoes and the Tabasco sauce, if using.
- Give everything a good stir, cover the pan with a lid and simmer for 45-60 minutes or until the sweet potatoes have softened.
make it in advance
This vegan chilli recipe is ideal for making ahead – once the cooked chilli has cooled down completely, store in the fridge for up to three days. Reheat in a large saucepan on a low-medium heat for around 15-20 minutes or until piping hot.
Freezing
Transfer the completely cooled chilli into freezer safe containers or bags. Freeze for up to three months. Defrost the chilli in the fridge overnight before reaheating.
serving suggestions
I love serving this vegan sweet potato chilli with –
- long grain or Basmati rice
- avocado slices or Guacamole
- pickled jalapenos
- corn tortilla chips.
did you make this recipe?
I hope you loved it! Let me know what you thought of it by leaving a comment below – and please rate the recipe by clicking on the stars in the recipe card.
sweet potato and black bean chilli
This vegan sweet potato and black bean chilli is hearty, warming and delicious. It will be loved by everyone - you won't miss the meat at all!
Ingredients
- 1 tablespoon olive oil
- One large onion, peeled and finely chopped
- 2 cloves garlic, crushed
- 1 red pepper, de-seeded and roughly chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 or 2 teaspoons mild/hot chilli powder, depending on your chilli tolerance!
- 1/4 teaspoon chilli flakes (I used chipotle chilli flakes but regular is fine)
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons tomato puree
- 450g sweet potatoes, peeled and chopped into 2-3 cm chunks
- 450g carton or can black beans in water, drained and rinsed
- 2 400g tinned chopped tomatoes
- 200ml vegetable stock
- 1 teaspoon fine salt, or to taste
- 1/2 (or more!) teaspoon Tabasco sauce
Instructions
- Heat the oil in a large pan and add the chopped onion. Cook the onions on low to medium heat for about 10 minutes until they are soft and translucent, then add the crushed garlic and continue to cook for a further 2 minutes before adding the red pepper, all the spices including the black pepper and the tomato puree. Cook for another few minutes to release the flavours.
- Add the sweet potato chunks, drained black beans, chopped tomates, salt the Tabasco sauce, if using and the vegetable stock.
- Bring to a simmer, pop a lid on the pan and cook on a low to medium heat for 45-60 minutes, stirring occasionally, or until the sweet potatoes have softened. The chilli will come to no harm if you leave it on a low heat for longer than an hour. Taste the chilli to see if you need to add more seasoning. The flavour of this chilli deepens and improves over time.
Notes
Make in advance - This vegan chilli recipe is perfect for making ahead - allow the cooked chilli to cool completely, then store in the fridge for up to three days before reheating until piping hot.
Freezing instructions - Once the cooked chilli has completely cooled down, portion in freezer bags or freezer suitable boxes. Freeze for up to three months. Defrost overnight in the fridge and reheat in a saucepan. You might need to add a little water or vegetable stock on reheating.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 470Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 1698mgCarbohydrates: 70gFiber: 17gSugar: 21gProtein: 22g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
This looks delicious and it is a must try on my list now. Thanks for sharing!
Thank you so much, hope you enjoy it! 🙂
It looks delicious. I’ve saved it to my recipe gallery and will be making this in the coming weeks. Thanks for sharing.
Thanks so much Jacqui, hope you like it. Let me know what you think🙂