Spicy Black Bean & Sweet Potato Chili
Nutrition per serving
Ingredients
- 2 medium sweet potatoes (about 500g), peeled and cut into 1.5cm cubes
- 2 cans black beans (400g each), drained and rinsed
- 1 can fire-roasted diced tomatoes (400g)
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2-3 chipotle peppers in adobo sauce, minced (or 1 tbsp smoked paprika + 1 tsp chili powder)
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 500ml vegetable stock
- 1 lime, cut into wedges (plus juice of half a lime)
- Salt and black pepper, to taste
- 120g Greek yogurt, to serve
- Fresh cilantro leaves, to serve
Instructions
Heat the olive oil in a large heavy pot over medium-high heat. Cook the onion and bell pepper for 4-5 minutes until softened, then stir in the garlic, cumin, and oregano and cook for 1 minute more until fragrant.
Add the sweet potato cubes and chipotle peppers, toss to coat everything in the spices, and cook for 3 minutes.
Pour in the fire-roasted tomatoes and vegetable stock. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the sweet potato is tender.
Stir in the drained black beans and simmer for 10 more minutes so the chili thickens and the flavors meld. Season with salt and black pepper.
Squeeze the juice of half a lime over the chili and stir through.
Ladle the chili into bowls and crown each serving with a generous swirl of Greek yogurt and fresh cilantro leaves.
Serve hot with the lime wedges alongside. Delicious with warm tortillas or rice. Leftovers keep for 4 days in the fridge and freeze beautifully.
This smoky one-pot chili pairs caramelized sweet potato with creamy black beans, fire-roasted tomatoes, and a gentle chipotle kick. It's naturally vegan, packs 14 grams of fiber per serving, and hits the table in 50 minutes. Serve it with a cooling swirl of Greek yogurt, fresh cilantro, and a squeeze of lime.
