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

Scale

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