Sweet Potato, Black Bean and Chickpea Chilli

The Flexitarian

Sweet potato black bean chickpea chili

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

  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

  • 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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