SWEET POTATO AND BLACK BEAN CHILI
This Sweet Potato and Black Bean Chili is a warm and hearty dish perfect for cosy evenings or a quick, nutritious lunch. This dish is packed with plant-based protein and fibre, which combines tender sweet potatoes and black beans with aromatic spices like cumin and chilli powder. The addition of fresh tomato, onion and garlic enhances the rich flavours, salt and pepper for taste, while olive oil adds a subtle smoothness with minimal ingredients. This vegan-friendly, gluten-free chilli offers a satisfying bowl that is filled with flavour. This recipe is quick to prepare. Enjoy Sweet Potato and Black Bean Chili on its own, or pair it with crusty bread or rice for a complete meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Side
SERVING SIZE
1
CUISINE
Mexican, Tex-Mex
PREPARATION / TECHNIQUES
One-Pot Wonders, Sauté, Simmer, Quick & Easy
OCCASION / HOLIDAY
Weeknight Dinner, Family Meal, Winter Comfort Food, Autumn Gathering
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, High Fibre, Gluten-Free, Low Fat, Dairy-Free
DISH TYPE
Chili, Main Course, Comfort Food
INGREDIENTS FOR SWEET POTATO AND BLACK BEAN CHILI
- 1 small sweet potato, diced
- 60g canned black beans, drained
- 1/4 onion, chopped
- 1/2 tomato, diced
- 1 clove garlic, minced
- 1/4 tsp cumin
- 1/4 tsp chilli powder
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 220
- Protein: 5g
- Fat: 5g
- Carbohydrates: 38g
- Fibre: 8g
- Sodium: 240mg
- Sugars: 7g
PREPARATION
These steps are followed for the preparation of Sweet Potato and Black Bean Chili:
- Prepare Ingredients: Peel and dice the sweet potato into small cubes for even cooking. Dice the tomato and chop the onion finely.
- Sauté Aromatics: In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
- Cook the Sweet Potato: Add the diced sweet potato to the saucepan and cook, stirring occasionally, for about 5 minutes. This process will slightly soften the sweet potatoes before adding the other ingredients.
- Add Spices: Stir in cumin and chilli powder, coating the sweet potatoes and aromatics. This spice helps to release the spice flavours and enhances the chilli’s depth.
- Add Beans and Tomato: Add the black beans and diced tomato, stirring well to combine. Season with salt and pepper to taste.
- Simmer the Chili: Pour in 250ml of water or vegetable broth for a richer flavour. Cover and simmer for 15-20 minutes, or until the sweet potatoes are tender and the chilli has thickened.
- Serve: Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro or a squeeze of lime, if desired, for added brightness.
PREP TIME
10 minutes
COOKING TIME
20-25 minutes
TIPS FOR SWEET POTATO AND BLACK BEAN CHILI
- Use Small Diced Sweet Potatoes: Cutting the sweet potatoes into small cubes allows them to cook evenly and quickly.
- Control Spice Level: Adjust the amount of chilli powder based on your preferred heat level, or add a pinch of cayenne for an extra kick.
- Enhance with Garnishes: Top with fresh avocado, chopped cilantro, or a sprinkle of vegan cheese for added flavour and texture.
VARIATIONS
- Add bell peppers or corn for additional vegetables and a pop of colour.
- Swap black beans for kidney or pinto beans for a different texture.
- Incorporate a handful of baby spinach or kale at the end of cooking for extra greens.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat until warmed through.
- Freezing: Freeze in single-serving portions for up to 2 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of water if needed.