Smoky Sweet Potato & Black Bean Chili

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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 234kcal


Roasted Sweet Potato

  • 400 g diced sweet potatoes
  • 2 tablespoons smoked paprika
  • 1 tablespoon cinnamon
  • 1 tablespoon cumin
  • 1 kcal spray

Black Bean Chili

  • 2 x 240g tins black beans (avoid using a cheap brand as they will fall apart)
  • 2 x 400g tins chopped tomatoes
  • 1 finely chopped onion
  • 2 cloves grated garlic
  • 1 finely chopped chili
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon cumin
  • 1/2 tablespoon oregano
  • 200 mls veg stock


  • To make the roasted sweet potatoes, add the diced sweet potatoes to a large mixing bowl.
  • Add the spices (cinnamon, smoky paprika and cumin) and season with salt and pepper.
  • Spray well with 1kcal spray and mix well to coat the sweet potatoes.
  • Add to a roasting tray and spread evenly.
  • Roast at 250 degrees Celsius for 30 minutes turning halfway through.
  • Meanwhile to make the black bean chili, heat a wok on a medium heat and spray with 1 kcal spray.
  • Add the onion, garlic and chili and cook for 2 minutes to soften the onion.
  • Add the cumin, smoky paprika and oregano and cook for another 2-3 minutes to release flavour from the spices.
  • Add the tins of tomatoes and the vegetable stock.
  • Bring to the boil, reduce heat and simmer for 20 minutes to allow the chili to thicken (while the sweet potatoes are still roasting).
  • Taste and season with salt and pepper as required.
  • Add the tins of black beans (drained and rinsed) and roasted sweet potatoes, and mix well.
  • Cook for a few more minutes before serving.
  • Garnish with coriander (optional).


Calories: 234kcal | Carbohydrates: 40g | Protein: 10g | Fat: 2g