Easy mid-week baked black bean chilli recipe with sweet potatoes

Black Bean Chilli Recipe

Sweet Potato Picking for The Black Bean and Sweet Potato Dish

 Black Bean Chilli Recipe with Sweet Potatoes 

Serves 5 or 6

750g peeled sweet potatoes

75g butter

2tbsp olive oil

3, 400g tins organic natural black beans

1 onion roughly chopped

2 fat garlic cloves pressed

1, 400g tin natural organic chopped tomatoes

1 green chilli finely chopped

1 tsp sweet smoked paprika

1 tsp ground cumin

1 tsp rose Harissa (optional)

28g fresh coriander chopped

150g mature cheddar cheese grated

Black Bean and Sweet Potato Dish

Sharing this, for supper with Mark and my girls was nothing short of pure joy! All the stars lined up. The idea for the recipe came to me clear and sharp, its execution was simple and the taste simply sublime.

It is so simple and satisfying that I’ve chosen to put it into the easy mid-week category. It is also possible that the majority of the ingredients are already in your kitchen.

I used tins of black beans and tomatoes here but if you are feeling more purist, then please use (and I’d be proud of you) beans and toms that are freshly cooked by you.

Sweet Potato Cooking


I chose to layer the sweet potatoes in this way, rather than bake them separately, as it makes for a much simpler, one casserole method.

Dot the butter around quite casually, cover loosely with foil and bake for 25/30mins until the sweet potatoes are softish.


Soften the onion in the olive oil and add the garlic and fresh chilli, then a few moments later, the dried spices. I also chose to use fresh green chilli rather than the more usual red chilli powder for this dish.

Cooking Onions

Once they are all soft and smelling divine, add the tomatoes and fresh coriander, followed by the black beans. Your “chilli” is now assembled.

Black Bean and Sweet Potato Dish

Spread all of the lovely smelling bean mix onto the waiting sweet potatoes and then sprinkle the grated cheddar evenly over the top.

Preparing Black Bean and Sweet Potato

Bake in a moderately (180ºC, 350ºF) hot oven for about 30 mins or until everything is bubbling madly.

Its not the most photogenic meal, but don’t judge this one by its looks! The flavour is very rounded and full….It is truly delicious.

The Finished Black Bean and Sweet Potatoe Dish

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  • Reply
    November 15, 2016 at 11:55 am

    That looks yum- Looking forward to trying it.

    • Reply
      November 15, 2016 at 9:31 pm

      It truly is Pattie. Its now a family favourite!!

      • Reply
        November 25, 2016 at 2:26 pm

        Big thumbs up in our house! Teenage boys gobbled it down and hubby thought it was delish. Love having a recipe that incorporates local sweet potatoes.

        • Reply
          November 25, 2016 at 3:13 pm

          That’s so good to hear Pattie. Thanks….have you tried the “Aubergine and lentil vegetarian casserole with creamy mushroom layer” which is made with your mushrooms? Local eggplant as well….

          • Pattie
            December 3, 2016 at 5:50 pm

            Haven’t tried that one yet. Will look into it as I have a lot of mushrooms on hand at the moment!

          • Inga Jens
            January 25, 2021 at 7:24 pm

            Ooh my lovely, just tried this recipe. Absolutely delicious, we finished the whole batch in one go! Thank you

          • Germaine Waters
            January 26, 2021 at 6:36 am

            Thanks Inga! That’s so lovely to hear. Thanks for letting me know.

  • Reply
    November 15, 2016 at 9:19 pm

    It looks very photogenic imo. I’ve just eaten a big meal but this has made me hungry again! Look forward to trying this soon x

    • Reply
      November 15, 2016 at 9:32 pm

      Thanks Rob…I look forward to your comments when you do make it….

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