Sweet potato black bean chilli – a hearty, warming, yet healthy and delicious vegan meal. Quick and easy to make too!
I suppose that my first recipe of 2018 should probably be a healthy one; start the year off as you mean to go on and all that. Well I certainly hope that my year doesn’t continue as it’s started – with a horrible cold! Here’s hoping that some healthy, nourishing meals like this sweet potato black bean chilli have me feeling better quickly.
This is a really quick and easy meal to make, and I cook it regularly at home during the Autumn and Winter as it is so hearty, warming and filling. It is spiced but not overly spicy, so is suitable for all the family, and you can always reduce (or increase!) the amount of chipotle paste to suit. The leftovers keep really well in the fridge and I love to have them for a quick lunch; often on top of a baked potato.
The sweet potato works really well to balance the spices, and along with the black beans makes sure that the chilli is very filling but still incredibly nutritious. You could also swap the sweet potato for diced pumpkin or butternut squash instead if you like which would also be delicious!
The chilli itself is vegan; but obviously as I chose to serve it with sour cream and cheese that means that it is no longer so; but you can easily find/make vegan alternatives these days if you prefer.
Sweet Potato Black Bean Chilli (Vegan)
- 1 Tbsp olive oil
- 1 large brown onion peeled and diced
- 4 cloves garlic peeled and crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1 red chilli deseeded and finely chopped
- 2 large/3 medium sweet potatoes
- 2 400g (14oz) tins chopped tomatoes
- 2 tsp chipotle chilli paste
- 1 Tbsp soy sauce
- 1/2 Tbsp dark brown soft sugar
- 250 ml (1 cup) water
- 2 400g (14oz) tins black beans rinsed and drained
- salt to taste
- cooked rice, sour cream, grated cheddar (or vegan cheese), diced avocado and chopped coriander to serve
Heat the olive oil in a large pan and add the onion; cook gently for about 10 minutes until soft. Add the garlic, ground coriander, cumin, paprika, cinnamon and chopped red chilli and cook for two more minutes whilst stirring.
Peel the sweet potatoes and cut into approx 2cm/1 inch dice. Add them to the pan along with the tomatoes, chipotle paste, soy sauce, sugar, water and some salt and pepper.
Bring up to a simmer and cook for about 20 minutes until the sweet potatoes are soft. Add the black beans and simmer for 5 more minutes until heated through. Taste and adjust the seasoning as needed then serve with rice, sour cream, grated cheese, diced avocado and chopped coriander.
I originally made this sweet potato black bean chilli for DIYs, check them out for some awesome craft and recipe ideas.