Black Bean Chilli with Sweet Potatoes 

This recipe is adapted from Germaine of

Serves 5 or 6

To prepare for this: Soak 300g of dried black beans overnight. 

In the morning, rinse them, add fresh water and cook them for about 15 minutes. Drain them again, and add fresh water, then cook on a low simmer for approximately 1 ½ hour or till soft.

750g peeled, steamed sweet potatoes

To prepare these, peel the sweet potatoes and cut them into circular chunks. Steam them for approximately 20 minutes or until soft enough to stick a knife through.

75g coconut oil

 organic natural black beans, already cooked

1 onion roughly chopped

1, 400g tin natural organic chopped tomatoes or the equivalent of fresh, steamed and peeled tomatoes.

1 fresh green chilli finely chopped

1 tsp sweet smoked paprika

1 tsp ground cumin

1 tsp rose Harissa (optional)

28g fresh coriander chopped

Salt to taste

Soften the onion in a wok in hot coconut oil and then add fresh chilli, then a few moments later, the dried spices.

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


Place the sweet potatoes in an oven casserole dish which has been oiled with a touch of coconut oil and spread all of the lovely smelling bean mix onto the waiting sweet potatoes. 

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

The flavour is very rounded and full. It is truly delicious!

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