Opening the recipe box…
Greatest plates · Main
Smoky Black Bean & Walnut Chilli with Baked Sweet Potato
A hearty, deeply savoury vegan chilli built on three cans of black beans and toasted walnuts for a genuine protein hit, spooned over soft baked sweet potato. Smoky chipotle and cumin do the heavy lifting, and the walnuts add a meaty, almost mince-like texture.
Serves 4Prep 20 minCook 50 minblack beans
Containsnuts
Protein 13%Carbs 52%Fat 35%
About 697 kcal a serve — 24 g protein, 95 g carbs, 28 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
prepHeat the oven to 200°C. Prick the sweet potatoes all over with a fork and place on a lined baking tray.
On the trayOven →
200°C
Bake the sweet potatoes
cookBake the sweet potatoes for 45–55 minutes, until a knife slides in easily and the skins are crisp. Start the chilli while they bake.
In the ovenOven →
45–55 min
Toast the walnuts
cookHeat the olive oil in a large pan over medium heat. Add the chopped walnuts and toast for 2–3 minutes until fragrant, then scoop out half and set aside for topping.
In the panStovetop →
2–3 min
Soften the aromatics
cookAdd the onion and capsicum to the same pan and cook for 6–7 minutes until softened, then stir in the garlic and cook for 1 minute more.
In the panStovetop →
7 min
Bloom the spices
cookStir in the cumin, smoked paprika, oregano and chipotle. Cook for 1 minute until aromatic.
In the panStovetop →
1 min
Build the chilli
cookAdd the drained black beans, chopped tomatoes, stock, tomato paste and salt. Stir well, bring to a simmer.
In the panStovetop →
bring to simmer
Simmer down
cookSimmer uncovered for 20–25 minutes, stirring now and then, until thick and glossy. Mash a few beans against the side of the pan to thicken. Taste and adjust salt.
Serve
serveSplit the baked sweet potatoes open and spoon the chilli over the top. Scatter with the reserved walnuts and coriander, and serve with lime wedges.
On the plateServe →
Cook's noteChipotle in adobo is smoky and hot — start with less if you're heat-sensitive.
Estimated per serve
697 kcal · 24 g protein · 95 g carbs · 28 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeLoaded chicken and cheese quesadilla night with charred corn salsa
Mexican · Main
Mexican · Main
Smoky beef and rice burrito bowls
Mexican · Main
Cheesy vegetable and bean quesadilla stack
Mexican · Main