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

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


  • 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


  • 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.