Baked Sweet Potato with Black Bean Chilli

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Baked Sweet Potato with Black Bean Chilli

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A deliciously comforting meal, this Baked Sweet Potato with Black Bean Chilli is a total winter delight. Nothing better than a fluffy and filling sweet potato on a cold winter evening. As well as being totally delicious, this meal is packed with fibre which is great for digestion and keeping you fuller for longer.

Serves 4 Ready in 60 minutes Good For


Preheat the oven to 200°C.

To make the chilli first chop up the carrot, pepper and celery into cubes.

Heat the coconut oil in a large pot, add the onion and a pinch of salt, sauté for 7 minutes until golden, add the garlic and cook for a few minutes more but don’t let the garlic brown. Then add the cumin, chilli, smoked paprika, oregano and the chopped veg. Pour in the tomatoes, beans, stock and a large pinch of salt, cook for an hour then add in the cacao and more seasoning if needed.

While this is cooking prick the sweet potatoes and place on a baking tray, bake for 45-50 minutes dependent on the size of your potatoes, until cooked through.

Cut the sweet potatoes in half and top with the chilli, slices of avocado and serve.

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