Sweet Potato, Black Bean and Chickpea Chilli

The Flexitarian

Sweet Potato, Black Bean and Chickpea Chilli
Prep Time: 15M
Cooking Time: 40M
Serves: 4

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  1. 600g sweet potato (peeled and cut in 1.5cm dice) [1lb 5oz]
  2. 1 large red pepper (cut in 2cm dice)
  3. 2 x 400g cans chopped tomatoes [2 x 14oz]
  4. 2 x 400g cans black beans (rinsed and drained) [2 x 14oz]
  5. 400g can chickpeas (drained) [14oz]
  6. 250ml water [UK 8fl oz / US 1 cup]
  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 caster sugar
  17. 3 tbsp olive oil
  18. Salt & pepper
  19. 1 bunch fresh coriander to serve

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


  • 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 20mins until vegetables are cooked and liquid has thickened.
  • Add cocoa powder, sugar, lime juice and season to taste.
  • Add chopped fresh coriander just before serving.

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