Smoky Black Bean and Sweet Potato Chilli

Details

• Author: CuisineSavvy
• Cuisine: Mexican-Inspired
• Course: Main Course
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Diet: Vegan
• Tags: vegan, one-pot, gluten-free, chilli, black bean, sweet potato, smoky, high-fibre, meal-prep, oven-finished

Nutritional Values

Rich in plant-based protein and dietary fibre from black beans, with complex carbohydrates and beta-carotene from sweet potatoes. Chipotle, smoked paprika, and cumin contribute anti-inflammatory compounds. Low in saturated fat and naturally cholesterol-free. Avocado adds heart-healthy monounsaturated fats.

Nutrient	Amount	% Daily Value
Calories		--
Total Fat		--
Saturated Fat		--
Monounsaturated Fat		--
Polyunsaturated Fat		--
Cholesterol	0 mg	--
Sodium		--
Total Carbohydrate		--
Dietary Fiber		--
Total Sugars		--
Protein		--

Smoky Black Bean and Sweet Potato Chilli

A hearty, one-pot vegan chilli that swaps every animal product for bold plant-based flavours. Chipotle in adobo and smoked paprika deliver a deep, smoky warmth, while cubed sweet potatoes finish in the oven so their edges caramelise beautifully. A squeeze of fresh lime juice added off the heat keeps every bowl bright and vibrant. Ready in under an hour and naturally gluten-free.

Ingredients
[ ] 2 medium sweet potatoes (approx. 500 g total), peeled and cut into 2 cm cubes
[ ] 400 g canned black beans, drained and rinsed
[ ] 1 chipotle pepper in adobo sauce, finely chopped (plus 1 tsp of the adobo sauce)
[ ] 2 tsp smoked paprika
[ ] 1 x 400 g tin chopped tomatoes
[ ] 1 red onion, finely diced
[ ] Juice of 1 lime (added off the heat)
[ ] 3 garlic cloves, minced
[ ] 1 tsp ground cumin
[ ] ½ tsp dried oregano
[ ] 200 ml vegetable stock (ensure vegan/gluten-free if required)
[ ] 2 tbsp olive oil, divided
[ ] Salt and freshly ground black pepper, to taste
[ ] Small handful of fresh coriander, roughly chopped, to serve
[ ] 1 ripe avocado, sliced, to serve
[ ] Coconut yogurt (plain, unsweetened), to serve (optional)

Instructions
[ ] 1. Preheat the oven to 200 °C (180 °C fan / Gas 6).
[ ] 2. Place the cubed sweet potatoes on a large baking tray, drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Set aside.
[ ] 3. Heat the remaining 1 tbsp olive oil in a large oven-safe casserole or Dutch oven over a medium heat. Add the diced red onion and a pinch of salt and cook, stirring occasionally, for 6–8 minutes until softened and starting to turn golden.
[ ] 4. Add the minced garlic, smoked paprika, ground cumin, and dried oregano. Stir constantly for 1–2 minutes until the spices are fragrant and the garlic has softened.
[ ] 5. Stir in the chopped chipotle pepper and its adobo sauce, the tinned chopped tomatoes, and the vegetable stock. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, to let the base develop flavour.
[ ] 6. Add the drained black beans and stir well to combine. Taste and adjust seasoning.
[ ] 7. Transfer the tray of sweet potato cubes to the preheated oven, then place the casserole uncovered in the oven alongside them. Roast both for 25 minutes — the chilli will thicken and reduce slightly, and the sweet potato edges will caramelise and turn golden.
[ ] 8. Remove both from the oven. Gently fold the caramelised sweet potato cubes into the chilli, being careful not to break them up too much.
[ ] 9. Off the heat, squeeze over the juice of 1 lime and stir once. Taste for seasoning — the lime should lift and brighten all the smoky flavours.
[ ] 10. Ladle into bowls and finish with fresh coriander, sliced avocado, and a dollop of plain unsweetened coconut yogurt if desired. Serve with warm rice, corn tortillas, or crusty sourdough bread.

https://www.cuisinesavvy.com/recipe/smoky-black-bean-and-sweet-potato-chilli