Sweet potato and black bean chilli – an easy, comforting vegan meal for the colder months.
Alas, Summer is over and we are firmly into Autumn. Fall does have it’s benefits though – cosy jumpers, warming comfort foods, Halloween and all things pumpkin to name a few. When the weather starts getting colder I like to make big batches of comforting meals like this sweet potato and black bean chilli which is just the kind of thing you want to come home to after being out in the Autumn weather (which in the UK usually means wind and rain!).
This sweet potato and black bean chilli is hearty, warming and filling. It is spiced but not overly spicy, so is suitable for all the family, and you can always reduce (or increase!) the amount of chipotle paste to suit. As a bonus it is also really easy to make and doesn’t take very long either; and the leftovers keep really well in the fridge and are great for quick lunches.
The sweet potato works really well to balance the spices, and along with the black beans makes sure that the chilli is very filling but still incredibly nutritious. Seeing as it is also pumpkin season, you could swap the sweet potato for diced pumpkin instead if you like which would also be delicious!
The chilli itself is vegan; obviously as I chose to serve it with sour cream and cheese that means that it is no longer so; but you can easily find/make vegan alternatives these days if you prefer.
Here’s what you’ll need:
- 1 Tbsp olive oil
- 1 large brown onion, peeled and diced
- 4 cloves garlic, peeled and crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1 red chilli, deseeded and finely chopped
- 2 large/3 medium sweet potatoes
- 2 14 oz cans chopped tomatoes
- 2 tsp chipotle chilli paste
- 1 Tbsp soy sauce
- 1/2 Tbsp dark brown soft sugar
- 1 cup water
- 2 14 oz cans black beans, rinsed and drained
- salt to taste
- cooked rice, sour cream, grated cheddar, diced avocado and chopped cilantro to serve