Sweet potato & black bean chilli with zesty quinoa

Sweet potato & black bean chilli with zesty quinoa

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(6 ratings)

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Cooking time

Prep: 25 mins Cook: 45 mins

Skill level



Serves 3

Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy

Nutrition and extra info

  • chilli only
  • Gluten-free
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

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  • 1 tbsp rapeseed oil
  • 2 sweet potatoes, peeled and cut into 1 in cubes
  • 1 onion, chopped
  • 2 fat garlic cloves crushed
  • 1 red chilli, seeds removed if you don't like it too hot, and finely chopped
  • small bunch coriander, stalks finely chopped, leaves roughly chopped (keep them separate)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp chipotle paste (ensure you use a gluten-free variety)
  • 1 heaped tsp vegan-friendly yeast extract
  • 2 x 400g cans chopped tomato
  • 400g can black beans
  • 140g quinoa, cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
  • zest and juice 1 lime
  • 1 tbsp pumpkin seed
  • 1 ripe avocado, peeled and cubed

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  1. Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
  2. Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.

Recipe from Good Food magazine, May 2014

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efood's picture
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Just delicious. Highly recommend.

littlejones's picture
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This was absolutely delicious, we really enjoyed it! I did have to make some changes because of cupboard limitations: I mistakenly thought we had quinoa in, so we had it with brown rice stirred through with coriander, which worked well. We didn't have any fresh chillies or chipotle paste in, so I used one dried chipotle chilli, a dollop of chocolate habanero sauce, and half a stock pot. I added mushrooms as well for extra vegetables, and as a result, ended up making plenty for 4 people. It was really easy to make, and had lots of flavour. Will definitely be making it again!

emmie27's picture
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This is just amazing I thoroughly recommend it. Even my meat eating husband gave it the thumbs up.

Zootfruit's picture

Well I'm neither veggie nor vegan but this sounds gorgeous. Will be trying soon.