Chipotle Black Bean and Sweet Potato Chilli with Coriander Yoghurt

by Cherrypick
Star 4.2
    15m prep time
    45m total time
    Easy level
    16 ingredients

What we love about this recipe is how forgiving it is. Swap, add, omit - it still works. And those layers of smoky, sweet, tangy, and creamy flavours? They just dance on your plate. Best part: it feels like something special, but it’s totally weeknight-friendly.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the olive oil in a heavy-bottomed pan over a medium-high heat. Fry the garlic for 30 seconds until lightly golden. Stir in the tomato puree, paprika, cumin and chipotle paste with a splash of water and stir to create a paste. Cook off for 2 minutes until fragrant.

Step 2

Add in the diced sweet potato and coat well. Pour in the chopped tomatoes and stock. Cover with a lid and simmer 22-25 minutes over a low-medium heat to allow the sweet potato to soften enough so that a knife can pierce through. Check half way through as you may need to add more water or stock.

Step 3

Meanwhile, make the herby yoghurt cream. Add the vegan yoghurt, avocado and coriander (stalks and all) into a food processor and blend to a smooth cream. Add a generous squeeze of lime juice and season to taste.

Step 4

Once the potatoes have softened, pour in the black beans with their bean stock. Stir to combine then simmer for a further 4-5 minutes. If using canned beans, you’ll need add more salt at this point. Bubble away until the chilli has thickened and is a rich, glossy consistency.

Step 5

Spoon into bowls, drizzle over the green yoghurt and scatter over a few pickled onions. Serve with the tortilla chips or cooked rice, if you like.
  • Ingredients
  • Based on 4 servings
  • 4 Garlic Cloves, peeled and finely sliced 1 x Sainsbury's Garlic
  • 2tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 2tbsp Pickled Red Onions 1 x Sainsbury's Sliced Pickled Red Onions in Sweet Vinegar, Inspired to Cook 340g (156g*)
  • 15g Coriander 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 4tbsp Vegan Yoghurt, or sour cream 1 x The Coconut Collab Natural Coconut Yoghurt 350g
  • 1 jar Queen Black Beans, with their bean stock 1 x Bold Bean Co Queen Black Beans 570g
  • 400g Tin Chopped Tomatoes 1 x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g
  • 200ml Veg Stock, or beef stock 1 x Knorr Stock Pot Vegetable 4x28g
  • 2 large Sweet Potatoes, peeled and diced into bite-sized chunks 2 x Sainsbury's Sweet Potatoes Loose
  • 1tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 1.5tbsp Chipotle Chilli Paste 1 x Gran Luchito Chipotle Chilli Paste 100g
  • 1 Lime, juice, to season 1 x Sainsbury's Limes x1
  • 0.5 Avocado 1 x By Sainsbury’s Large Ripe & Ready Avocado
  • 200g Tortilla Chips, or rice 1 x Stamford Street Co. Tortilla Chips 200g
  • 1.5tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
  • 2tbsp Tomato Puree 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
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