About Recipe

This vegan chipotle black bean stew is just what you need on a cold night. It’s inexpensive to make, filling and perfect for meal prepping!

I’ll be honest, meal prepping is something I’ve only recently started doing. But what a huge difference it makes! I used to come home and eat yoghurt, porridge or a salad after work as I just didn’t have the energy to cook a proper meal. But with a little bit of planning you can actually enjoy a really nice meal every night of the week. This vegan black bean stew is a great example, it takes me about 45 minutes to prepare it on a Sunday night, which in itself isn’t bad, and then I have 3-4 nights worth of lunch or dinner for one sorted. All I have to do when I come is heat it up, add some salad and eat.

Another great thing about prepping your food in advance is that a lot of it actually taste better the next day as the flavours really get a chance to marinate. Win-win!

Want more dishes that are perfectly suited for meal prepping? Why not try my vegetarian lasagne with lentils and halloumi or vegan lentil and sweet potato soup.

  • Serves4
  • Prep10m
  • Cook40m
  • Difficulty3/10


  • 2 x 400g canned black beans
  • 350g sweet potato, cut into dice-size pieces
  • 3 dl water
  • 1 vegetable stock cube
  • 1 onion, finely chopped
  • 3 tbsp tomato puree
  • 3 tbsp chili chipotle sauce (I have used a mild version)
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato ketchup
  • 1 tsp balsamic vinegar
  • 1 tsp smoked sweet paprika powder
  • 1 tsp chili powder
  • 2 bay leaves
  • Salt to taste
  • Olive oil for pan

    Serving suggestion


    Fresh coriander



Wash, peel and cut the sweet potato into dice-size pieces. If you are in a rush, pre-cook the sweet potato in the microwave for 10 minutes, if you have a bit more time, bake them in the oven on 200°C for about 30 minutes until just tender.

In a large pan, fry the onion in olive oil until it goes soft, but not browned. Add chopped garlic, bay leaves, spices and tomato puree. Give it a good stir before adding the washed black beans, balsamic vinegar, water, vegetable stock, ketchup and chipotle chili sauce. Let the stew cook on medium heat for about 10 minutes, add the baked sweet potato and season with salt to taste.

Serve with rice, a sprinkle of fresh coriander and avocado.