Microwave Sweet Potato & Black Bean Chili Recipe
Introduction
This microwave sweet potato and black bean chilli is a quick, hearty meal perfect for busy nights. Packed with vibrant flavors and nutritious ingredients, it combines tender sweet potatoes with a spicy, comforting bean chilli. Ready in minutes, it’s a delicious and satisfying vegetarian dish.
Ingredients
- 2 sweet potatoes (about 200g each)
- 10g salted butter
- 1 garlic clove, crushed
- ½ small onion, finely chopped
- ½ x 400g can black beans, drained and rinsed
- ½ x 400g can chopped tomatoes
- ½ tsp chilli powder
- 1 tsp ground cumin
- 100g frozen sweetcorn
- Soured cream, guacamole, coriander leaves and lime wedges (for serving)
Instructions
- Step 1: Prick the sweet potatoes all over with a fork and place them on a microwave-safe plate. Microwave on high for 5-6 minutes until tender; a sharp knife should insert easily into the thickest part.
- Step 2: Melt the butter in a large microwave-safe bowl, then stir in the crushed garlic and finely chopped onion. Loosely cover the bowl and microwave on high for 1 minute until softened.
- Step 3: Add the drained black beans, chopped tomatoes, chilli powder, cumin, and frozen sweetcorn to the bowl. Stir well to combine.
- Step 4: Cover the bowl again and microwave on high for 5 minutes until the mixture is bubbling and hot. Season to taste.
- Step 5: Spoon the hot chilli mixture over the microwave-cooked sweet potatoes. Top with soured cream, guacamole, fresh coriander leaves, and a sprinkle of black pepper.
- Step 6: Serve with lime wedges on the side for a fresh squeeze of citrus, if desired.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or finely chopped fresh chilli to the chilli mixture.
- Swap frozen sweetcorn for fresh or canned for a different texture.
- Use avocado slices instead of guacamole for a simpler topping.
- Add a handful of chopped bell peppers into the chilli to boost the vegetable content.
Storage
Store any leftover chilli and sweet potatoes together in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave until piping hot, adding a splash of water if the chilli has thickened. For best texture, reheat the chilli separately and warm sweet potatoes on the side.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook the sweet potatoes in the oven instead of the microwave?
Yes, you can roast the sweet potatoes in the oven at 200°C (400°F) for about 45 minutes until tender. This will take longer but gives a slightly different texture and flavor.
Is this chilli recipe suitable for vegans?
The chilli itself is vegan, but to keep it vegan, skip the soured cream or replace it with a plant-based alternative. Ensure your guacamole is made without dairy ingredients.
Print
Microwave Sweet Potato & Black Bean Chili Recipe
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A quick and hearty microwave sweet potato and black bean chili that’s perfect for a wholesome, flavorful meal. This recipe combines tender microwaved sweet potatoes with a spicy, cumin-infused black bean and tomato chili, topped with creamy garnishes for a deliciously satisfying dish.
Ingredients
Sweet Potatoes
- 2 sweet potatoes (about 200g each)
- 10g salted butter
Chili Mixture
- 1 garlic clove, crushed
- ½ small onion, finely chopped
- ½ x 400g can black beans, drained and rinsed
- ½ x 400g can chopped tomatoes
- ½ tsp chilli powder
- 1 tsp ground cumin
- 100g frozen sweetcorn
Garnishes
- Soured cream
- Guacamole
- Coriander leaves
- Lime wedges
Instructions
- Prepare the Sweet Potatoes: Prick the sweet potatoes all over with a fork to allow steam to escape during cooking. Place them on a microwave-safe plate and microwave on high power for 5-6 minutes until tender. Test doneness by inserting a sharp knife into the thickest part; it should slide in easily.
- Cook Aromatics: In a large microwave-safe bowl, melt the butter. Stir in the crushed garlic and finely chopped onion. Loosely cover the bowl and microwave on high for 1 minute until the onion is softened and fragrant.
- Make the Chili Base: To the softened garlic and onion, add the drained black beans, chopped tomatoes, chilli powder, ground cumin, and frozen sweetcorn. Mix well to combine all ingredients evenly.
- Cook the Chili: Cover the bowl again and microwave on high for 5 minutes until the mixture is hot and bubbling. Stir once halfway through if possible to ensure even cooking.
- Season and Serve: Season the chili with salt and pepper to taste. Spoon the hot chili mixture over each microwaved sweet potato. Top with dollops of soured cream and guacamole, sprinkle with fresh coriander leaves, and add black pepper if desired.
- Garnish: Serve with lime wedges on the side for squeezing over to add a fresh, tangy finish to the dish.
Notes
- Microwave cooking times may vary depending on the power of your microwave—adjust as needed.
- For a spicier chili, increase the amount of chili powder or add chopped fresh chili.
- This dish can easily be made vegan by replacing the butter with a plant-based alternative and omitting the sour cream or using a vegan sour cream substitute.
- Using fresh coriander leaves adds a bright flavor contrast; if unavailable, parsley can be a mild substitute.
- Ensure sweet potatoes are uniform in size for even cooking.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Microwave
- Cuisine: Fusion, Tex-Mex
Keywords: microwave sweet potato, black bean chili, quick chili recipe, vegetarian chili, microwave cooking, healthy chili, easy dinner
