Sweet Potato and Black Bean Chilli

This quick vegetarian chilli has a smoky heat from the ground chipotle, and keeps well in the freezer too.


  • 1 tbsp Olive oil
  • 1 Large sweet potato, peeled and diced
  • 1 Large red onion
  • 4 Cloves garlic, minced
  • 1tsp Chillo powder
  • 4tsp Ground cumin
  • 1/2 Ground chipotle chile
  • 1/4tsp Salt
  • 350ml Water
  • 2 x 400g Black beans, rinsed
  • 1 x 400g diced tomatoes
  • 4tspLime juice
  • Generous handful chopped fresh coriander



  1. Heat oil over medium-high heat. Add sweet potato and onion and cook for about 4 minutes.
  2. Add garlic, chilli powder, cumin, chipotle and salt and stir constantly, for 30 seconds.
  3. Add water and bring to simmer. Cover, reduce heat to maintain a gentle simmer.
  4. Cook until the sweet potato is tender, 10-12 minutes.
  5. Add beans, tomatoes and lime juice; bring to a boil and then simmer until slightly reduced, about 5 minutes.
  6. Remove from heat and stir in coriander.
  7. Serve with Cauli rice or quinoa with natural yoghurt on the side.


Recipe from Giuditta Del Vecchio, Nutritional Therapist.

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