sweet potato chilli

Pork, Black Bean and Sweet Potato Chilli

A hearty and warming chilli made with pork mince and chunks of sweet potato that all the family will love.
Total Time 1 Hours 5 Minutes
Servings 4
Spice Level Medium
Ingredients 13

Ingredient List


  • 1 tablespoon vegetable oil
  • 1 large red onion, chopped
  • 1 garlic clove, crushed
  • 500g pork mince
  • 1 pack Old El Paso™ Seasoning Mix for Chilli
  • 400g sweet potatoes, peeled and cubed
  • 1 carton (390g) chopped tomatoes
  • 1 tablespoon tomato puree
  • 400ml water
  • 1 tin (425g) Old El Paso™ Black Beans, drained and rinsed

To Serve

  • Greek-style yogurt
  • Shredded spring onions
  • Old El Paso™ Original Nachips™


  1. Heat the oil in a large deep frying pan or flameproof casserole over a medium heat. Add the onion and fry for 5 minutes until softened. Add the garlic and fry for a further 2 minutes.
  2. Add the pork mince to the pan and fry over a high heat, stirring all the time, until no longer pink. Stir in the chilli seasoning mix and sweet potato and cook, stirring, for 1 minute.
  3. Stir in the tomatoes, tomato puree and water. Reduce the heat to a simmer, cover and cook for 35 minutes until the sweet potatoes are just tender. Stir in the black beans and cook, uncovered, for a further 10-12 minutes until the sauce has thickened slightly. Season to taste with salt and freshly ground black pepper.
  4. Serve in warmed bowls topped with Greek-style yogurt, shredded spring onions and a sprinkling of freshly ground black pepper, with Nachips™ on the side.

Expert Tips

  • Replace the sweet potato with chunks of peeled butternut squash, if preferred.
  • This chilli freezes well. Leave to cool completely then pack into freezer-proof containers and freeze for up to 2 months.