Weekend Collection
Black Bean & Sweet Potato Chilli
A warming, deeply spiced vegan chilli with black beans, sweet potato, chipotle, and a scattering of fresh coriander.
About this dish
This is the chilli that changed how I think about plant-based cooking. Not virtuous. Not apologetic. Just a deep, dark, properly spiced pot of beans and sweet potato that happens to be vegan.
The base builds slowly — onions cooked down until they’re sweet and translucent, garlic and cumin hitting the pan just as things are starting to colour, chipotle going in with the tomatoes so it has time to soften into the sauce rather than sitting on top. The sweet potato goes in cubed, and during the long simmer it does two things: the edges soften into the liquid, thickening everything into a velvety consistency, while the centres hold their shape so you still get proper pieces to bite into.
Black beans give it heft. A squeeze of lime right at the end lifts everything. Fresh coriander scattered over the top — and if you’re feeling generous, a spoonful of something cold and creamy on the side.
This is the dish that proves plant-based cooking doesn’t need to announce itself. It just needs to be good.
Serves
Cooking & reheating
⚠ Cooking instructions require founder verification.
Storage
- Keep refrigerated
- Keep refrigerated below 5°C
- Consume within
- Within 3 days of collection
- Suitable for freezing
- Suitable for freezing — freeze on day of collection for best results.
⚠ Storage guidance requires founder verification.
Key ingredients
This is not a full ingredient declaration — just the highlights.
- Black beans
- Sweet potato
- Chipotle
- Tomato
- Coriander
- Lime
Nourish Notes
Draft Allergen Assessment
Contains
Potentially contains
- Sulphites (chipotle — check label)
⚠ Founder Verification Required Before Publication — this allergen assessment is AI-generated and must be checked against final recipes, supplier specifications, and ingredient declarations before publication.
beNourished operates from a kitchen handling all 14 major allergens. While every effort is made to minimise cross-contamination, we cannot guarantee any product is completely free from allergens.
Aly's Note
This chilli has been in my rotation since my restaurant days in France — it was the one dish the team would fight over at the end of service. The sweet potato breaks down just enough to thicken the sauce without turning to mush, and the chipotle gives it a warmth that builds slowly rather than hitting you all at once. It's one of those rare dishes that's genuinely better the next day, once everything has had a night to get to know each other.