Black Bean and Sweet Potato Chilli
Black Bean and Sweet Potato Chilli



  • 500g sweet potatoes, peeled and chopped into 2cm pieces
  • 3 tsp smoked paprika
  • 1.5 tbsp olive oil
  • 1 chopped onion
  • 1 chopped red capsicum
  • 2 crushed garlic cloves
  • 1 tsp chilli powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 x 400g tins of chopped tomatoes
  • 2 x 400g tins of black beans, drained
  • 1 tbsp tomato puree
  • Preheat the oven to 180C. Toss the sweet potatoes in half the oil and 1 tsp of smoked paprika, then bake in the oven for 30 mins. Meanwhile, fry the onion and capsicum in the remaining oil for 10 mins, then stir in the garlic and cook for a minute more. Add the remaining spices and tomato puree, cook for a minute or two, then pour in the tinned tomatoes and half a can of water, and simmer for 15 mins to thicken.
  • Stir the beans and baked sweet potato into the sauce and simmer for the final 5 mins. Season liberally with black pepper, and serve with flatbreads and a scattering of coriander.
40 mins
6 serving

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