Smokey Potato and Black Bean Chilli

Cooking Time 120 minutes

Serves 4-6


  • 1 onion, diced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 to 2 tsp chilli ground (depending on how hot you like it)
  • 2 tsp cumin, ground
  • 2 tsp coriander, ground
  • 1 bay leaf
  • 1 tsp smoked paprika, ground
  • 2 tbsp tomato paste
  • 500g tinned tomatoes
  • 500ml vegetable stock
  • 4 large yellow-flesh potatoes (we used Dutch Cream) diced 1cm
  • ½ (100g) cup quinoa
  • ½ medium sweet potato, peeled and grated
  • 1 tin black beans, rinsed and drained
  • Juice of 1 lime
  • Salt and pepper to taste
  • To serve, ,avocado, coriander, coconut yoghurt , salsas of choice

Yellow Potatoes

Red Potatoes


  1. Heat a fry pan over medium high heat, add olive oil then onions and cook for a couple of minutes before adding all the spices and tomato paste. 
  2. Continue cooking and stirring for another minute before adding tinned tomatoes and stock.
  3. Heat to a simmer then pour the onion and liquids into a slow cooker.
  4. Add quinoa, sweet potato and diced potato, stir well, fit the lid and set to high.
  5. Cook for two hours, stirring occasionally, before adding the black beans and continuing to cook for a further thirty minutes. If you need to add extra liquid as the quinoa and potato cook and the sauce thickens simply top up with water a half cup at a time.
  6. Serve when the potato is tender but has not fallen apart. Season to taste with lime juice, salt and pepper.
  7. Top with avocado, coriander and coconut yoghurt and throw in some corn chips for crunch.


TIP: Get playful.. Add an egg and enjoy for breakfast or add charred corn

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