Sweet Potato Black Bean Chilli (Vegan)

Ingredients

• 1 tbspolive oil
• 1 largebrown onion, peeled and diced
• 4 clovesgarlic, peeled and crushed
• 2 tspground coriander
• 2 tspground cumin
• ½ tspsmoked paprika
• ¼ tspground cinnamon
• 1red chilli, deseeded and finely chopped
• 2 large or 3 mediumsweet potatoes
• 2 × 400 g tins (14 oz each)chopped tomatoes
• 2 tspchipotle chilli paste
• 1 tbspsoy sauce
• ½ tbspdark brown soft sugar
• 250 ml (1 cup)water
• 2 × 400 g tins (14 oz each)black beans, rinsed and drained
• to tastesalt
• to servecooked rice, sour cream, grated cheddar or vegan cheese, diced avocado and chopped coriander

Instructions

1. 1

   Soften the onion

   Warm the olive oil in a large pan, add the diced onion and cook gently for about 10 minutes, until soft. Stir in the garlic, ground coriander, cumin, paprika, cinnamon and chopped red chilli; cook for a further 2 minutes, stirring.

2. 2

   Add the ingredients

   Peel the sweet potatoes and cut them into roughly 2 cm dice. Add them to the pan with the chopped tomatoes, chipotle paste, soy sauce, sugar, water, and some salt and pepper.

3. 3

   Simmer the chilli

   Bring the pan to a simmer and cook for about 20 minutes, until the sweet potatoes are soft. Stir in the black beans and simmer for another 5 minutes, until heated through. Taste and adjust the seasoning, then serve with rice, sour cream, grated cheese, diced avocado and chopped coriander.

What is sweet potato black bean chilli?

Chilli is a familiar American-style stew built around chilli, spices and a tomato-rich sauce. This meat-free version uses sweet potatoes and black beans to make a substantial, warming bowl.

The combination works because sweet potato softens into the spiced tomato base while the beans add a firmer, savoury contrast. Chipotle, cumin and smoked paprika bring a smoky warmth, balanced by a little brown sugar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 13g protein, 72g carbs, 6g fat.

The black beans and sweet potatoes provide most of the carbohydrates, while the beans contribute much of the protein. Olive oil, avocado and optional cheese or sour cream add fat; serve with a generous portion of vegetables alongside the rice and chilli to round out the plate.

Build the flavour gently

Soft onion: give it the full 10 minutes over gentle heat so it turns tender without browning too quickly.

Ground spices: stir them with the garlic and chilli for 2 minutes. This brief cooking helps release their aroma, so keep stirring to prevent them catching.

Cut the sweet potatoes evenly

Even dice: pieces around 2 cm across should cook at a similar rate. Much larger chunks may need longer before they become tender.

Check the centre of a piece with a fork after about 20 minutes of simmering. It should be soft enough to pierce easily, while still holding its shape.

Balance the heat and seasoning

Chilli choices: the fresh red chilli and chipotle paste both add heat, but chipotle also brings smokiness. Adjust the amount of chilli paste to suit your preference.

Final tasting: salt levels vary between tinned beans, tomatoes and soy sauce, so season gradually and taste again once the beans are warmed through.

Let the beans warm through

Add the rinsed, drained beans for the final 5 minutes rather than cooking them for the full simmer. They will heat through while keeping their shape.

Keep the chilli at a gentle simmer, not a hard boil. Stir occasionally, especially towards the end, to stop the thicker sauce sticking to the pan.

Serve with rice and toppings

Rice: serve the chilli over cooked rice for a filling meal and a mild base for the smoky sauce.

Toppings: avocado and coriander bring freshness, while sour cream and grated cheddar or vegan cheese add a creamy finish. Choose any combination you like.

Recipe notes & tips

• Use a large pan so the sweet potatoes can sit in the sauce rather than crowding the pot.
• Rinse and drain the tinned beans before adding them to the chilli.
• Cut the sweet potatoes into similarly sized 2 cm pieces for more even cooking.
• Taste before adding extra salt, as soy sauce and tinned ingredients can already be salty.
• Keep the heat gentle once the chilli reaches a simmer and stir from time to time.
• Put the toppings on the table so everyone can finish their bowl to taste.

Variations

• More vegetables: Stir in diced peppers with the sweet potatoes so they cook in the sauce.
• Extra smoky: Add a little more chipotle paste, tasting as you go.
• Milder chilli: Leave out the fresh red chilli and use less chipotle paste.
• Creamy finish: Spoon vegan yoghurt or sour cream over each serving.
• Fresh topping: Add a squeeze of lime alongside the avocado and coriander.

Common mistakes to avoid

• High heat for the onion: it may brown before softening; cook it gently for about 10 minutes.
• Uneven sweet potato pieces: some can turn soft while others stay firm; aim for roughly 2 cm dice.
• Boiling too vigorously: the sauce can catch on the bottom; lower the heat to maintain a gentle simmer.
• Adding beans too early: extended cooking can make them break down; add them for the final 5 minutes.
• Over-seasoning at the start: soy sauce and canned ingredients vary in saltiness; taste before adjusting.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions