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Sweet Potato & Black Bean Chilli Recipe

This recipe is rated 4.3 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Comfort food

Entertaining

Main meals
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Black Bean Chilli
A pot of sweet potato and black bean chilli garnished with fresh herbs and a swirl of plant-based cream, with bread on the side.

Is there anything more wholesome and satisfying than a classic black bean chilli? Yes indeed, this chilli, loaded with chunks of sweet potato and dollops of fresh, creamy, cashew sour cream swirled on top.

You will need

Serves 4

  • 2 red onions, finely diced
  • 1 red capsicum, finely diced
  • 1 medium sweet potato, diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons dried oregano
  • 2 teaspoons chilli flakes (optional)
  • 4 cloves garlic, crushed
  • 3 cans of black beans, drained (we use a mixture of black beans, kidney beans and white kidney beans) and rinsed well
  • 2 cups cherry tomatoes*
  • 1/4 cup tomato paste
  • 2 cups water
  • 1/2 bunch kale, stems removed and sliced

Cashew sour cream

  • 1 cup cashews, soaked for 2 hours
  • 1 teaspoon apple cider vinegar
  • 1 lime, juiced
  • 1/4 cup almond milk**
  • 1/2 teaspoon salt

To serve

  • Fresh bread or tortilla
  • Corn chips
  • Lime and coriander
  • Avocado, diced (optional)

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Directions

20 mins to prep

35 mins to cook

  1. Step 1

    Heat a large skillet over a medium flame. Once hot, add oil and heat for 30 seconds, then add onion and salt and sauté for 3 mins or until the onion is tender. Next, add capsicum and sweet potato and cook for a further 5 minutes.

  2. Step 2

    Pour in spices and crushed garlic and cook for 1 minute. This helps to brown off the spices and enhance the flavour.

  3. Step 3

    Add drained beans, tomatoes, tomato paste and water and cook on low–medium heat for 20 minutes, stirring occasionally. If at any stage you need to add a splash of water, do so (you want the chilli to have a nice amount of sauce, it should not be dry).

  4. Step 4

    While your chilli is cooking, prepare the sour cream. Combine all of the ingredients in a blender and blend for 1 minute, or until completely smooth.

  5. Step 5

    Finally, after the chilli beans have cooked for 20 minutes, add in the kale and cook a further 5 minutes. At this point, we recommend blending around a 1/2 cup of the mixture to create the best texture. This is easiest to do with a stick blender – just use the stick blender to blend a few patches and mix it all together. Alternatively, remove around 1/2 cup of the chilli beans and blitz in a blender. Pour the blended mix back into the skillet and mix through.

  6. Step 6

    Top with sour cream, extra lime juice and fresh coriander. Serve with bread or corn chips.

Hot tip!

*If you do not have cherry tomatoes, you can use 3–4 large tomatoes chopped, or 2 cans of tinned tomatoes.

**Almond milk creates the best flavour, but you can sub for oat, rice or soy milk.

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