SWEET POTATO AND BLACK BEAN CHILLI
This sweet potato and black bean chilli is a warm and hearty dish perfect for cosy evenings or a quick and nutritious lunch. This black bean chilli 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, while salt and pepper add seasoning and olive oil brings a subtle smoothness. Add salt and pepper to taste. This black bean chilli is made with minimal ingredients that are vegan-friendly and gluten-free. This chilli offers a satisfying meal that’s filling, flavourful and quick to prepare. Enjoy sweet potato and black bean chilli on its own or pair it with crusty bread or rice for a complete meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mexican
PREPARATION / TECHNIQUES
One-Pot Wonders, Simmer
OCCASION / HOLIDAY
Fall, Winter, Potluck, Family Reunion
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, High Fibre, Wheat / Gluten-Free, Low Fat, Vegetarian
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for sweet potato and black bean chilli:
- 130 grams | 4.59 ounces | 1 small sweet potato, diced
- 60 grams | 2.12 ounces | ¼ cup canned black beans, drained
- 28 grams | 0.97 ounces | ¼ medium onion, chopped
- 62 grams | 2.17 ounces | ½ small tomato, diced
- 3 grams | 0.11 ounces | 1 clove garlic, minced
- 0.5 grams | 0.02 ounces | ¼ teaspoon ground cumin
- 0.7 grams | 0.02 ounces | ¼ teaspoon chilli powder
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
- 3 grams | 0.01 ounces | 1 pinch sea salt
- 3 grams | 0.01 ounces | 1 pinch ground black pepper
- 250 millilitres | 8.45 fluid ounces | 1 cup water or vegetable broth
- 3 grams | 0.1 ounces | fresh coriander or a squeeze of lime (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 220 kilocalories
- Protein: 5.0 grams
- Fat: 5.0 grams
- Carbohydrates: 38 grams
- Fibre: 8.0 grams
- Sodium: 240 milligrams
- Sugars: 7.0 grams
PREPARATION
- 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 flame. Add the chopped onion and minced garlic. Sauté for 2 to 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 Chilli: Pour in 250 millilitres of water or vegetable broth for a richer flavour. Cover and simmer for 15 to 20 minutes or until the sweet potatoes are tender and the chilli has thickened.
- Serve: Taste and adjust seasonings if needed. Serve sweet potato and black bean chilli hot, which is delicious and garnished with fresh coriander or a squeeze of lime for brightness.
PREPARATION TIME
10 minutes
COOKING TIME
25 minutes
TIPS
- 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 coriander and a sprinkle of vegan cheese for added flavour and texture.
VARIATIONS
- Pop of Colour: Add bell peppers or corn for extra vegetables and colour in your sweet potato and black bean chilli.
- For Different Texture: Swap black beans for kidney or pinto beans for a different texture.
- For Extra Greens: Incorporate a handful of baby spinach or kale at the end of cooking for extra greens.
PREPPING AND STORAGE
- Refrigerator: Store leftover sweet potato and black bean chilli in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.
- Freeze: Freeze sweet potato and black bean chilli in single-serving portions for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of water if needed.
