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    You are here: Home / Savoury / Sweet Potato Black Bean Chilli (Vegan)

    Sweet Potato Black Bean Chilli (Vegan)

    Published: Jan 4, 2018 · Modified: Oct 22, 2019

    Go to Recipe

    Sweet potato black bean chilli - a hearty, warming, yet healthy and delicious vegan meal. Quick and easy to make too!

    Sweet potato black bean chilli - a hearty, warming, healthy and delicious vegan meal.

    Sweet potato black bean chilli - a hearty, warming, healthy and delicious vegan meal.

    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.

    A close-up of sweet potato and black bean chilli in a black bowl served with brown rice, sour cream, avocado, red chilli and coriander.

    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 - a hearty, filling vegan meal. Serve with brown rice and all of the toppings!

    How To Make Sweet Potato Black Bean Chilli:

    (For ingredients and full instructions see the recipe card below)

    sweet potato black bean chilli ingredients

    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.

    step 1 - cooking the onion and spices

    Peel the sweet potatoes and cut into approx 1 inch dice. Add them to the pan along with the tomatoes, chipotle paste, soy sauce, sugar, water and some salt and pepper.

    step 2 - cooking the sweet potato

    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 cilantro.

    step 3 - cooking the beans

    Vegan sweet potato and black bean chilli - healthy, hearty, filling and easy to make.

    If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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    Sweet potato black bean chilli - a hearty, warming, healthy and delicious vegan meal.
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    5 from 1 vote

    Sweet Potato Black Bean Chilli (Vegan)

    Sweet potato black bean chilli - a hearty, warming, yet healthy and delicious vegan meal. Serve with brown rice and plenty of toppings!
    Course Main Course
    Cuisine American
    Keyword chilli
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 4 people
    Author Domestic Gothess

    Ingredients

    • 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
    • ½ tsp smoked paprika
    • ¼ 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
    • ½ 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

    Instructions

    • 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.

    « Mincemeat, Marzipan And Apple Bread Wreath
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    Reader Interactions

    Comments

    1. Sally

      January 04, 2018 at 10:40 am

      5 stars
      Very nice Hannah and very authentic bowls for the dish!

      Reply

    Trackbacks

    1. One Pot Mushroom Pasta (Vegan) - Domestic Gothess says:
      September 24, 2018 at 12:06 pm

      […] Sweet potato black bean chilli. […]

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    2. Vegan Sausage Casserole With Lentils And Farro - Domestic Gothess says:
      April 24, 2019 at 11:49 am

      […] Sweet potato black bean chilli […]

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    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

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