Both meat eaters and vegans 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 for sweet potato and black bean chilli
the mincemeat filling
- sweet potatoes. I love them – they are packed with nutrients, filling and can be used in so 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 and tomato ketchup
- 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 – liquid smoke. If you can’t find any don’t worry, but it adds a lovely depth of flavour to any chilli recipe. Liquid smoke is generally vegan, but always check the label just in case.
how to make sweet potato and black bean chilli
(printable recipe card at the bottom of the post)
- 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, tomato ketchup and liquid smoke 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 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.
I love serving this vegan chilli with –
- avocado slices
- 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.
- 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!
- 2 teaspoons smoked paprika
- 1 teaspoons 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
- 3 tablespoons tomato ketchup
- 1 teaspoon fine salt
- 2 teaspoons liquid smoke (optional)
- 1/2 (or more!) teaspoon Tabasco sauce
- Heat the oil in a large pan and add the chopped onion. Cook the onions on a 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, tomato ketchup, salt, liquid smoke if using and the Tabasco sauce. 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.
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: 1
Amount 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.