Black Bean and Sweet Potato Chilli
A smoky, chipotle-spiked chilli loaded with tender sweet potato cubes and hearty black beans. One pot, deeply flavourful, and perfect with rice, tortillas or a spoonful of soured cream.
The secret is in the layering: smoked paprika and ground cumin bloom in olive oil, chipotle paste brings gentle heat and a savoury smokiness, and a square of dark chocolate rounds everything off. A squeeze of lime at the end wakes the whole pot up.
Serve it over rice, pile it into warm tortillas, or spoon it over baked potatoes. It freezes beautifully, so consider making a double batch for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, deseeded and diced
- 3 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1-2 teaspoons chipotle paste (adjust to taste)
- 1 medium sweet potato (about 400 g), peeled and cut into 2 cm cubes
- 2 x 400 g tins black beans, drained and rinsed
- 1 x 400 g tin chopped tomatoes
- 300 ml vegetable stock
- 1 tablespoon tomato purée
- 1 teaspoon fine sea salt, plus more to taste
- 1 square dark chocolate (about 10 g, 70% cocoa), optional
- 1 lime, juiced
- Small handful fresh coriander, roughly chopped
- To serve: cooked rice, warm tortillas or soured cream
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and red pepper and cook for 6-8 minutes, stirring occasionally, until softened and beginning to colour.
- Stir in the garlic, cumin, smoked paprika and oregano and cook for 1 minute until fragrant. Add the chipotle paste and tomato purée and stir for another 30 seconds.
- Add the sweet potato cubes and stir to coat in the spices. Pour in the chopped tomatoes, vegetable stock and 100 ml water, then add the black beans and salt. Bring to a gentle simmer.
- Cover and cook for 20-25 minutes, stirring every so often, until the sweet potato is tender when pierced with a knife and the chilli has thickened slightly. If it looks dry, add a splash more water.
- Stir in the dark chocolate, if using, and let it melt into the sauce. Taste and adjust the salt, adding a little more chipotle paste if you want extra heat.
- Just before serving, squeeze in the lime juice and stir through most of the coriander. Serve over rice, in warm tortillas, or with a dollop of soured cream, scattered with the remaining coriander.
Cook’s tips
- Cut the sweet potato into even 2 cm cubes so it cooks through at the same rate as the beans soften.
- For a deeper smoky flavour, let the spices bloom in the oil for a full minute before adding the liquid.
- If you prefer a thicker chilli, mash a few spoonfuls of the beans against the side of the pot with a wooden spoon near the end of cooking.
- Chipotle paste varies in heat; start with 1 teaspoon and add more after tasting.
Substitutions
- Swap the black beans for kidney beans or pinto beans if that is what you have in the cupboard.
- Use butternut squash in place of sweet potato, cut into similar-sized cubes.
- For a milder chilli, replace the chipotle paste with 1 teaspoon smoked paprika and a pinch of chilli flakes.
- No dark chocolate? A teaspoon of cocoa powder works in its place.
Storage & reheating
Cool leftovers completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months; reheat gently on the hob with a splash of water.
Frequently asked questions
Can I make this black bean and sweet potato chilli in a slow cooker?
Yes. Soften the onion and pepper with the spices in a pan first, then transfer everything except the lime and coriander to a slow cooker. Cook on low for 5-6 hours or high for 3-4 hours, until the sweet potato is tender, then stir in the lime and coriander before serving.
Is this chilli very spicy?
It has a gentle, smoky warmth rather than a fierce heat. The chipotle paste is the main source of heat, so use 1 teaspoon for a mild chilli and up to 2 teaspoons if you like more of a kick.
What can I serve with this chilli?
It is lovely over steamed rice, spooned into warm tortillas, or piled onto a baked sweet potato. A dollop of soured cream, some sliced avocado and a scattering of coriander make it a complete meal.
Can I use dried black beans instead of tinned?
Yes. Soak 200 g dried black beans overnight, drain, and simmer in plenty of water for 45-60 minutes until tender before adding them to the chilli. You may need a little extra stock.
