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Black Bean Chilli

Black Bean Chilli

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Sweet Potato Black Bean Chilli in a pot - banner image
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Warm And Comforting Sweet Potato
Black Bean Chilli
Recipe

35 mins
Cooking Time
Easy
Difficulty
15
Ingredients
Vegan
Diet
Indian kitchens are all too familiar with lentil curries and bean pastes, but this World Pulses Day, it’s time to expand your menu and try this plant-based sweet potato and black bean chilli. Made with canned black beans and fibre-rich sweet potatoes, this warm, hearty dish is packed with flavour from spices such as cumin, chilli powder, pepper, and more. A vegan delight, this sweet potato recipe is a must-try in winter, when the starchy, sweet root vegetable is easily available. The chilli can be paired with crackers, sourdough bread or even plain rice for lunch. The recipe is quick to put together and yields enough chilli for 4-5 servings, making it perfect for a party or batch-prepping for the weekend, as leftovers can be easily stored.

Ingredients

UNITSIngredients
2 tbspOlive oil
1½ cupsOnion, diced
1½ cupsTomatoes, diced
1¼ cupsRed bell pepper, diced
3Garlic cloves, minced
3 cupsSweet potato, peeled and diced
1 tbspChilli powder
2 tspGround cumin
2 tspSmoked paprika
2 tsp/as neededSalt
½ tspGround black pepper
2 cansBlack beans, drained and rinsed
1½ cupsWater
2 tspLime juice
½ cupCoriander, chopped

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Directions

Description - Step 1

Step 1: Cook the chilli base

Add oil to a large pot and heat over medium-high heat. Now, add the sweet potatoes and onion and cook for about four minutes, until the onion begins to soften. Now, add the garlic, chilli powder, cumin, smoked paprika, ground pepper, and salt, and cook for 2 minutes. Constantly stir for 30 seconds before adding water. Bring the mix to a simmer. Cover the pot, reduce the heat to low-medium to maintain a gentle simmer, and cook for 10-12 minutes, until the sweet potatoes are tender. 

 

Step 1
Step 1: Cook the chilli base
15-17 minutes
Step 2
Step 2: Add the beans
10 Minutes