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Sweet Potato and Black Bean Chilli

Vegan Sweet Potato and Black Bean Chilli (GF)

The Pesky Vegan
This sweet potato and black bean chilli is a truly delicious vegan one-pot meal. Hearty, filling, and low in calories, it's also gluten-free.
4.75 from 12 votes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Gluten-free, Vegan
Servings 6
Calories 341 kcal

Ingredients
 

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 2-3 fresh chillies, finely sliced
  • 2 large sweet potatoes, peeled and chopped into 1-inch cubes (1.5 lbs / 700 g)
  • 2 tablespoons tomato puree
  • 3x 14 oz (400 g) tins plum tomatoes
  • 2x 14 oz (400 g) tins black beans, drained
  • 1 tablespoon Marmite (or other yeast extract if GF)
  • 2 tablespoons Henderson's Relish (or half the amount of red wine vinegar, see notes)
  • 1 tablespoon cumin powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons oregano (or homemade Italian mixed herbs)
  • 4 bay leaves
  • 1 cup (240 ml) vegan stock
  • 5 oz (150 g) fresh spinach (approx. 4-5 cups)
  • Salt and black pepper to taste
  • Small bunch fresh coriander (stems and leaves)

Instructions
 

  • Heat the oil in a large pan on medium heat. Add the onion and stir occasionally for 4-5 minutes.
  • Next, add the chopped garlic, chilli, and sweet potato cubes and cook for a few minutes. Season with salt and pepper.
  • After a few minutes, stir in the tomato puree, tinned tomatoes, black beans, Marmite, Henderson's Relish, cumin, smoked paprika, oregano, bay leaves, and vegan stock. Break the tomatoes apart with a spoon, mix well, bring to a gentle simmer, and cook on a low/medium heat for 20 minutes.
  • After 20 minutes, stir in the spinach and the chopped coriander stems. It will look like a lot of spinach at first, but it'll soon cook down. Simmer for another few minutes.
  • Once the spinach has wilted and the sweet potato cubes are soft, adjust the seasoning then serve with chopped coriander (see notes for more serving suggestions).

Notes

Sweet potato: I used 2 large sweet potatoes weighing a total of approx. 1.5 lbs (700 grams), which is roughly equivalent to 3-4 medium sweet potatoes. 
Serving suggestions: This chilli is great with vegan sour cream or crème fraiche, chopped coriander, fresh lime. homemade guacamole, crushed tortilla chips, easy pico de gallo, grated vegan cheese, and sliced spring onions.
Less sweet potato: While the sweet potato makes this a great one-pot meal, you could reduce the amounts and enjoy the chilli with other sides such as boiled rice,  Cajun-spiced potato wedges, baked potatoes, creamy vegan mashed potatoes, tacos, burritos, vegan rainbow slaw, nachos, or roasted cauliflower.
Quantity: If you increase the recipe quantity, just be sure to adjust the seasoning accordingly. You can easily make this chilli stretch further with an extra tin of tomatoes and/or beans.
Add more veg: Include chopped celery and carrot at the start for a more flavourful base. Add peppers, mushrooms, courgette, kale, aubergine, or anything else you fancy (or want to use up).
Other legumes: You could easily swap out the black beans for another type of bean, or other legumes such as chickpeas or lentils.
Use dried beans: To make this dish (and others) even cheaper, you can use dried beans. These will need to be soaked and cooked in advance, with times varying depending on the type. Check out my Beginner's Guide to Pulses for more info.
Henderson's Relish: This famous Sheffield product can be found in eateries and households throughout the city, but I appreciate it may not be available where you are. Feel free to swap it out for Worcestershire sauce or half the amount of red wine vinegar (just be aware that these are not always strictly vegan).
Chilli powder: If you don't have fresh chillies, you can swap these out for approx. one tablespoon of chilli powder (the heat and flavour will vary depending on the powder).
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock and yeast extract that are certified or labelled as such. You'll want to make sure that any additional toppings or sides are also gluten-free.
Storage: You can store this chilli in the fridge for up to four days or in the freezer for up to six months.
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* The nutrition info below is for one serving of the chilli, based on a total of six servings.

Nutrition

Calories: 341kcalCarbohydrates: 67gProtein: 15gFat: 4gSaturated Fat: 1gSodium: 619mgPotassium: 1689mgFiber: 17gSugar: 17gVitamin A: 20161IUVitamin C: 54mgCalcium: 204mgIron: 8mg
Nutrition Facts
Vegan Sweet Potato and Black Bean Chilli (GF)
Amount Per Serving
Calories 341 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 619mg27%
Potassium 1689mg48%
Carbohydrates 67g22%
Fiber 17g71%
Sugar 17g19%
Protein 15g30%
Vitamin A 20161IU403%
Vitamin C 54mg65%
Calcium 204mg20%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword healthy vegan recipe, sweet potato recipe, vegan one-pot recipe
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