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Black Bean and Sweet Potato Chilli

Black Bean and Sweet Potato Chilli

black bean and sweet potato chilli Jun 15, 2022

This chilli recipe is hearty, a little spicy and has a ton of flavour. It makes for a great lunch or dinner. I usually top it with a few avocado slices, sour cream, green onions and cheese and serve with a simple green salad.

It will stay in the fridge for 3-4 days… and tastes even better the next day.  

Black Bean & Sweet Potato Chilli


  • 2 tbsp extra-virgin olive oil
  • 1 large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp chilli powder
  • 2 tsp ground cumin
  • ¼ tsp salt
  • 1-2 dashes of your favourite hot sauce (to taste)
  • 2½ cups water
  • 2 15 oz cans black beans, rinsed
  • 1 14.5 oz can diced tomatoes
  • 2 tbsp lime juice
  • Handful chopped fresh cilantro


  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and sweet potato and cook for 4-5 minutes, until the onion begins to soften. Be sure to stir frequently.
  2. Add the garlic, chilli powder, cumin, and salt to the pot and cook, stirring constantly, for 30 seconds. Add water and hot sauce and bring to a simmer.
  3. Cover, reduce heat to maintain a gentle simmer, and cook until the sweet potato is tender, 10 to 12 minutes.
  4. Add the beans and tomatoes and cook for 10-15 minutes, until slightly reduced. Stir in the lime juice and cilantro and remove from heat.


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