Sweet potato & black bean chilli with zesty quinoa

Sweet potato & black bean chilli with zesty quinoa

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(28 ratings)

Prep: 25 mins Cook: 45 mins


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: per serving

  • kcal551
  • fat20g
  • saturates3g
  • carbs73g
  • sugars18g
  • fibre15g
  • protein22g
  • salt1.7g


  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 sweet potatoes, peeled and cut into 1 in cubes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 x 400g cans chopped tomato
  • 400g can black bean
  • 140g quinoa, cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • zest and juice 1 lime



    The same shape, but smaller than…

  • 1 tbsp pumpkin seed
  • 1 ripe avocado, peeled and cubed



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…


  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.

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Comments, questions and tips

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29th Sep, 2017
Turned out amazing!! Although I did up the chilli and add a little liquid smoke
19th Jul, 2017
I made a couple of mistakes. I added the quinoa to the chilli towards the end and stirred it all in. Probably not critical, but annoying. My previous other quinoa recipe entailed pouring the q into the other ingredients. I hadn't cottoned on to the idea of quinoa + sauce. I felt the advice about the half a can of water may have made the chilli sauce itself just a little too watery. I'd say this was a recipe for closer to four people than three. I'll certainly make again in the future, but I found it quite time consuming. I didn't bother with the avocado.
9th Jan, 2017
Really delicious and fun and easy to make. Filled my home with a sunshine smell and filled my belly with happiness!!
Fridays cook
9th Nov, 2016
Loved this but a little hot will try with one heaped tea spoon of chipotle paste next time.
1st Oct, 2016
Is the yeast extract really necessary??? Is it for flavour or texture??? I don't use it often and I'd hate the rest to go to waste.
13th May, 2016
Verry good! Tasty and healthy. Couldn't find black beans and used kidney beans instead. I also replaced coriander with parsley because I don't like coriander.
7th Jul, 2016
I had trouble finding black beans too but they sell them in cartons in Sainsburys in the same aisle as the rice and canned veg.
3rd Feb, 2016
OMG - absolutely deeeeelishus!! Highly recommended!! I didn't have any chipotle paste so used a chipotle seasoning. The quinoa tastes amazing too! Will definitely make again and again and again!! Could even have the quinoa as a started i.e. leave the avocados outer shell in tact then fill with quinoa mixture, topped with feta cheese to add extra flavour and put in oven for 10 mins. Havent tried this but having a dinner party soon and thinking of putting it on the menu as one of the starters.
17th Sep, 2015
Just delicious. Highly recommend.
AnnieGambles's picture
15th Jan, 2015
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!


Rachel Potts's picture
Rachel Potts
27th Apr, 2020
Can this be saved for later or frozen
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the food team here! Yes the chilli can be frozen, thoroughly defrost and reheat before eating. Thanks for your question!
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