Sweet Potato Black Bean Chilli

A delicious veggie bowl loaded with fibre, plant protein, herbs, warming and grounding spices.   I like lots of spices, but it is not everybody’s favourite, so I have given you quantity options so you can cook this recipe according to your spice and heat levels. 

 

Serve as is or as part of a fun fiesta sharing-style meal with sides of rice, quinoa, romaine lettuce leaves, guacamole, cilantro-lime cabbage slaw and fresh lime wedges if you like.

  • Prep 15 mins
  • Cook Time 30mins
  • Difficulty Low
  • Serving6
  • Grain Free

    Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.

  • Grounding

    Spices, herbs and foods that are grounding, warming and calming with earthy rich tones and flavours.  These foods help the body relax are generally rich in anti-inflammatory and antimicrobial nutrients.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Vegan

    Vegan Plant-based recipes have no animal products; no meat, no eggs, no dairy, no honey. Plant-based recipes ingredients are made from plants.

Ingredients

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  • 2 tbsp olive oil
  • 1 red onion – diced small
  • 4 garlic cloves – diced small
  • 2 celery sticks – diced small
  • 2 cups sweet potato - diced ¾″-2cm
  • 1 tbsp tomato paste
  • 2 cans 14oz |400g diced tomatoes
  • 2 cans 14oz |400g black beans *
  • 2 red peppers diced ¾"-2cm
  • 2 cups spinach or kale leaves - chop small
  • 4 scallions – finely sliced
  • 1 cup cilantro, leaves + stems - chopped

Spices*

  • 1-2 tbsp smoked paprika
  • 1-2 tbsp ground cumin
  • 1 teaspoon ground coriander
  • 2-6 teaspoon chili powder | flakes**
  • 1-2 tbsp dried oregano
  • 1-2 teaspoons sea salt
  • 20 grinders fresh black pepper
  • 1 teaspoon cacao powder – optional!
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Method

Sweet Potato Black Bean Chilli

 

IN A SAUCEPAN stainless saucepan on medium heat

 

ADD add olive oil, onion, garlic, celery, sauté for 2mins stirring occasionally until onion softens 

 

ADD tomato paste and all the spices; cook 1-2 mins stirring until spices are fragrant 

 

ADD sweet potato, chopped tomatoes, 1-2 cups of water to just cover ingredients

 

LID ON low simmer for 15 mins – stir occasionally

 

ADD chopped peppers/capsicum, drained beans, mix in well – simmer for 10-12mins

 

TASTE  spice and salt level, adjust to your taste, check all vegetables are cooked.

 

STIR in spinach | kale and most of the cilantro and scallions – save a few tbsp for garnishing.

 

SERVE as is or with sides like sides of rice, quinoa, romaine lettuce, guacamole, cabbage slaw and fresh lime wedges if you like. 

Tips + Suggestions

*SPICES – add smaller amounts if you don’t like alot of spice. I love lots of spices & full flavours, so this recipe is bold on spices.

 

**CHILLI powder and flakes theses are my go to’s; cayenne, red pepper, chipotle, Urfa, Marash, Aleppo.

 

FRESH CHILLI substitute; red chillies or jalapenos; finely chop with or without the seeds depending on your spice level, wash your hands thoroughly with cold water and soap or wear gloves

 

BEANS substitute or mix it up using black beans, pinto beans, red kidney beans, adzuki beans

 

SWAP Sweet potato for yams, butternut squash, pumpkin or other hard winter squash or add a mix.

 

ADD MORE vegetables like diced zucchini, peas, corn, swiss chard

 

MAKE-AHEAD this is almost better the next day as the flavours deepen.

 

FREEZES well so make a double batch and freeze in portions