Sweet Potato, Black Bean, and Chickpea Chili

The Flexitarian

Sweet potato black bean chickpea chili

Perfect for those ‘crowd around the dinner table and dig in’ family meals.

  1. 1 lb 5oz sweet potatoes (peeled and cut in 1/2 inch dice)
  2. 1 large red pepper (cut in 1 in dice)
  3. 2 x 14oz cans chopped tomatoes
  4. 2 x 140z cans black beans (rinsed and drained)
  5. 14oz can chickpeas (drained)
  6. 1 cup water
  7. 1 large onion (finely chopped)
  8. 4 garlic cloves (crushed)
  9. 1 tsp ground coriander
  10. 1 tsp ground cumin
  11. 1/2 tsp ground cinnamon
  12. 1 to 2 tbsp chili powder (according to taste)
  13. 1 tbsp cider vinegar
  14. 2 limes
  15. 2 tsp cocoa powder
  16. 1 tsp fine sugar
  17. 3 tbsp olive oil
  18. Salt & pepper
  19. 1 bunch fresh coriander to serve

  • Heat olive oil in a large saucepan. Fry together onion, garlic, ground coriander, ground cumin, chili powder and cinnamon until onion is soft.
  • Add diced sweet potato, red pepper, canned tomatoes, and water.
  • Bring to boil. Then cooked covered under medium heat for 10 mins.
  • Add black beans, chickpeas, and cider vinegar. Cook uncovered under medium heat for 20 mins until vegetables are cooked and liquid has thickened.
  • Add cocoa powder, sugar, lime juice and season to taste.
  • Add chopped fresh cilantro just before serving.

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