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 Hour 5 Minutes
  • Spice Level Medium
  • Servings 4
  • Ingredients 13


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™

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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.


  • 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.