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3 Bean Sweet-potato chilli

  • 15 min
  • 60 min
  • 6
  • Easy
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Recipe Ingredients


  • 570g sweet potatoes, peeled and cut into 1cm chunks
  • 2 tbsp water
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 chipotle chillies in adobo, chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp ground cumin
  • 2 tsp chilli powder salt
  • 2 cans (400g each) chopped tomatoes 430g puréed canned tomatoes
  • 2 cups fresh or frozen (thawed) shelled edamame
  • 1 can (400g) pinto beans, rinsed and drained
  • 1 can (400g) black beans,  rinsed and drained grated cheddar cheese and sour cream, for ganish

Recipe Directions

 1. In a microwave-safe glass baking dish, combine potatoes and 2 tbsp water. Cover with pierced plastic wrap and microwave on high for 12 minutes or until tender. 

2. Meanwhile, in a 5l pot, heat oil on medium. Add onion, chipotles, garlic, cumin, chilli powder and 1⁄4 tsp salt. Cook for 5 minutes, stirring occasionally. Add tomatoes and 2 cups water. Heat to simmering on high. Simmer for 15 minutes, stirring occasionally.

3. Add sweet potatoes to pot along with edamame, pinto beans, black beans and 1⁄4 tsp salt. Cook for 2 to 5 minutes or until beans are hot. To serve, garnish with Cheddar and sour cream, if desired.


EACH SERVING About 1 420kJ, 16g protein, 54g carbohydrate, 7g fat, 16g fibre. 

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