fragrant sweet potato and black bean chilli

Accidentally vegan sweet potato and black bean chilli recipe

This sweet potato and black bean chilli what I reach to when I feel we need to re-set our eating a bit. It is easy to make, comforting to eat and works for my whole family. It is even better the day after you make it as the flavours mellow together.

This one-pan dish is great to make in bulk and freeze in individual portions to take to work or for quick heat-up-and-eat dinners. The sweet potato and black bean chilli will keep for 3 days in the fridge. We eat it with baked potatoes, frozen brown rice or as nachos. My boys often stuff wraps with avocado, grated carrot and the chilli. If I over-spice it, I just mix theirs with a bit of plain natural yoghurt.

Make this sweet potato and black bean chilli recipe your own

I love hearing how many of you make this recipe on a monthly basis. Make it you own – vary the type of meat or leave it out – change the beans, double them, leave out the quinoa, whatever you fancy this base recipe will be a keeper.