I had a craving for a bean chilli. My fave bean chilli is black bean but there were some sweet potatoes in the fridge that needed using up so Sweet Potato & Black Bean Chilli was born. I have to say I think its my new favourite Vegan Chilli recipe!
As if that’s not exciting enough I also had some vegan beef stock powder to try out which I sourced from Amazon. The other secret ingredient is smoked garlic. I actually bought it for another recipe which didn’t get made and it was just perfect in this. Its not a must if you can’t find it or cant be bothered to try, just use regular garlic and the smoked paprika will add smokiness.
Finally, the piece de la resistance is some crispy Kale Chips on the side. Apart from tasting D E L I C I O U S these are adding a nutritious green element to the bean dish so you have beans, greens AND grains in one meal. BOOM! That is one healthy plate!
Maybe you or someone in your household is not a lover of greens and its a struggle to include them in your diet. These crispy Kale Chips might just be the answer. I urge you to try them. Its the only way I can eat an entire bag of kale all by myself in one go. Enough said.
My partner isn’t a lover of sweet potatoes so I didn’t mention them until he’d eaten the chilli and licked the plate clean. You don’t really notice them in the mix so again, this is another way to sneak in a highly nutritious veggie for those who haven’t yet acquired the taste for it.
Sorry Bertie there’s nothing left and I’m not sure I want to spend the night in the same room as you after you’ve eaten a bowl of beans so its dog food for you!
Are you ready to make Sweet Potato & Black Bean Chilli?
Lets do this!
Also check out Jackfruit Chipotle Soup, Black Bean Chilli & Black Rice, Easy Vegan Sour Cream, Sunflower Seed Sour Cream, Chickpea, Cabbage & Chilli Soup, Tofu Chipotle Chilaquiles & Black Bean Hummous & Celeriac Chips
Sweet Potato & Black Bean Chilli
- 1 splash oil for frying
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 celery stalks, sliced
- 1 medium sweet potato, cubed small approx 100g
- 2 fat cloves smoked garlic, finely chopped use regular if you can't find smoked
- 1/2 tsp cayenne chilli pepper or 2 fresh chillis chopped
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 2 400g tins of chopped tomatoes
- 2 400g tins black beans
- 2 tbsp Vegan Beef Stock I used Massel stock powder (on Amazon). You could use veggie stock but I recommend the beef.
- 2 cups boiling water
Heat a large pan over medium heat and pour in a splash of oil.
When the oil is hot add the onion, red & green pepper, celery, sweet potato, fresh chilli if using and garlic and saute for for 5-7 minutes.
Now add the cayenne chili powder (omit if using fresh chilli), cumin, smoked paprika, oregano and salt. Stir well to coat the veggies before adding the tinned tomatoes, black beans with their liquid.
Add the stock powder to the 2 cups of boiling water and blend together then add to the veggies and stir well.
Leave to simmer uncovered for 20 minutes.
Scoop around 4 cups of the chilli (or more or less depending on how thick you like your chilli) into a blender or food processor and pulse a couple of times so its blended but not smooth. Then stir back into the chilli to thicken it up.
Serve with grain and toppings of choice... chopped avocado, tomato and coriander work well and a big dollop of sour cream or yoghurt. I've added crispy kale chips and included the recipe for those below in the notes.