Dinner / Mexican-inspired

Sweet Potato Black Bean Chilli

A thick, smoky chilli with sweet potato, black beans, tomatoes, and corn.

15 min prep 35 min cook 4 servings Easy
Sweet potato bean chilli in a bowl

Ingredients

Metric

  • 700 g sweet potato, cubed
  • 2 cans black beans, drained
  • 400 g tomatoes
  • 1 onion, diced
  • 150 g sweetcorn
  • 1 tsp paprika
  • 1 tsp cumin
  • 500 ml stock

US

  • 1.5 lb sweet potato, cubed
  • 2 cans black beans, drained
  • 14 oz tomatoes
  • 1 onion, diced
  • 1 cup sweetcorn
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 cups stock

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Method

  1. Soften onion in oil.
  2. Add spices for 30 seconds.
  3. Add sweet potato, tomatoes, and stock.
  4. Simmer until potato is tender.
  5. Stir in beans and corn.
  6. Season and serve with lime or yogurt.

Substitutions

Main ingredients

kidney beans, chickpeas, butternut squash

Cooking fat

olive oil, butter, neutral oil

Fresh finish

lemon, vinegar, fresh herbs

Storage and Reheating

  • Refrigerate for 4 days or freeze for 3 months.
  • Cool leftovers promptly and store them covered.
  • Reheat until piping hot before serving.

FAQ

Can I make it spicy?

Add chilli powder or fresh chilli with the spices.

Can I make this ahead?

Yes. Prepare the cooked components ahead, then taste and refresh the seasoning before serving.