Black Bean & Sweet Potato Chili

After jumping onto the sea yesterday on a very cold, wet and windy day in the south east of Ireland, yea yea, they call it the sunny south east, God knows why….. I was freezing and needed something to warm me right down to the soles of my feet, on the inside that is… so I whipped up a bowl of this Black Bean & Sweet Potato Chili, now I don’t like it too hot, as I am not a lover of all things spicy, but feel free to ramp up the heat if you wish.


Thats me in the black….

What You Need

  • extra-virgin olive oil
  • sweet potato, washed and diced
  • large onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • Small bunch of fresh coriander
  • 1 Tin Black Beans, drained
  • 4 Tomatoes, Skinned & Chopped
  • Juice of 1 lime

Let’s Get Cooking:

Heat oil in a heavy based pot over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, all the other spices and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in the chopped coriander

Note: I give the sweet potatoes a good scrubbing and so I don’t have to peel them. Quite like sweet potato skins.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Let me know how you get on.. Happy Cooking

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