🌶️Black Bean & Sweet Potato Chilli with Smoked Paprika

Serves: 4   
Prep time: 15 mins   
Cook time: 35–40 mins
Skill level: One pot, zero drama, big flavour. No meat, no problem.

🧂 Ingredients

For the chilli:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 large sweet potato, peeled & diced (~1cm cubes)
1 tsp ground cumin
1½ tsp smoked paprika~
½ tsp chilli flakes (or to taste)
1 red pepper, chopped
1 x 400g tin chopped tomatoes
1 x 400g tin black beans, drained & rinsed
250ml vegetable stock
Salt & pepper
Juice of ½ lime (optional)
Fresh coriander to serve (also optional, but it does look nice)

To serve:
Rice, tortilla chips, or straight from the pan with a spoon and a sense of achievement

🔥 Method

1. Soften and spice.
In a large pan, heat the oil. Add onion and cook for 5 mins until soft. Stir in garlic, sweet potato, cumin, smoked paprika, and chilli flakes. Cook for another 2–3 mins until the spices smell properly smug.

2. Build the chilli.
Add red pepper, chopped tomatoes, black beans, and stock. Give it a good stir. Bring to a simmer and reduce the heat.

3. Let it bubble.
Cover and cook for 25–30 mins, stirring occasionally, until the sweet potato is soft and the sauce has thickened nicely. Add a splash of water if it gets too thick.

4. Finish with flair.
Season to taste. Stir in lime juice if using. Serve topped with coriander, or just dive in headfirst.

5. Serve and smile.
Great with rice, tortilla chips, or stuffed into a wrap for leftovers. Even better the next day.

💡 Little Tip
Double the batch and freeze half. Your future self will thank you – probably in pyjamas, eating this straight from a Tupperware.