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Sweet Potato and Black Bean Chilli

  • 6 Serves
  • 15 minutes
  • 45 minutes

A hearty meat free alternative, this nutritious vegan chilli will surely warm you up.



6 Serves*
2 cups sweet potato, 2cm dice (roughly 1 medium sweet potato)
1 capsicum, diced
1 onion, diced
1 carrot, diced
1 celery stalk, diced
1 tsp cumin, ground
1 tsp oregano
1 tsp garlic powder
1 tsp smoked paprika
400 g salt reduced black beans, drained and rinsed
400 g canned tomatoes
125 g canned corn, drained
1 tbsp pickled jalapeno, chopped (optional)
1 tbsp coriander leaves, chopped for garnish
1 avocado, sliced for garnish
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat the oven to 190C.
  2. On a lined baking tray, toss the sweet potatoes and capsicum with a drizzle of olive oil. Spread out evenly in one layer on the tray and bake in the oven for 15-20 minutes or until tender. Remove from the oven and set aside.
  3. In a saucepan over medium heat, drizzle olive oil and saute the onions, carrot and celery. When softened, add the cumin, oregano, garlic powder, paprika, and the four bean mix. Cook for 4-5 minutes then add the tomatoes, 1 cup of water, corn and jalapenos if using. Cook for a further 10-15 minutes until slightly reduced, then add the roasted sweet potatoes and capsicum. Season to taste.
  4. Serve with sliced avocado and a sprinkling of coriander.

More about this recipe

Nutrition per serve:
Calories 181.49kcal/ 759.35kJ
Total Fat 3.58g
Carbs 33.16g
Sugars 7.79g
Protein 7.27g
Sodium 455.02mg
Fibre 9.94g

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