Black Bean, Tempeh and Sweet Potato Chilli


Black Bean, Tempeh and Sweet Potato Chilli recipe

Black Bean, Tempeh and Sweet Potato Chilli recipe

This is a meatless Monday saviour. Keep a stash of this in your freezer and indulgent (but gut healthy) nachos or chilli bowls are never far away. You can bulk this out further with more black beans, or pork or beef mince, but the tempeh as is makes for a very satisfying meal. Just don’t forget the smashed avo, lime and coriander for garnish.

Serves 6.


  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tbsp olive oil
  • 1 tsp ground chipotle chilli powder
  • 1 red onion, peeled and finely diced
  • 600 g sweet potato, peeled and diced into 1 cm cubes
  • 375 ml/1 ½ cups of water
  • 2 x 400 g tins of black beans, rinsed
  • 1 red apple, grated
  • zest and juice of 1 orange
  • 350 g plain tempeh, crumbled into small pieces
  • 30 grams of dark chocolate (minimum 85 per cent cocoa solids)
  • Salt to taste
  • To serve; lime wedges, avocado and coriander. Can easily be turned into nachos or burrito fillings. Leftovers will freeze well.


  1. In a large heavy bottom saucepan or casserole dish toast the ground cumin and coriander over medium heat for 30 seconds; until it smells nutty. Add the olive oil and ground chilli powder and the diced red onion. Add a generous pinch of salt. Sauté for five minutes until the onion has begun to soften. 
  2. Add the diced sweet potato and the water and simmer over a medium heat for ten minutes. 
  3. Add the tempeh, black beans, grated apple, zest and juice of orange and dark chocolate and simmer with the lid off for 15-20 minutes, until the sweet potato pieces are cooked through. Season with salt (and extra chilli if you like) to taste. Serve with fresh lime wedges, smashed avocado, coriander and corn chips.

Recipe by Tori Haschka.