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

Cook Time 30

Servings 4 people

Author Domestic Gothess

1 tablespoon olive oil
1 large brown onion peeled and diced
4 cloves garlic peeled and crushed
2 teaspoon ground coriander
2 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
1 red chilli deseeded and finely chopped
2 large/3 medium sweet potatoes
2 400g (14oz) tins chopped tomatoes
2 teaspoon chipotle chilli paste
1 tablespoon soy sauce
½ tablespoon 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.