Name: Vegan Sweet Potato Chilli
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1.5 tbsp olive oil; 2 null sweet potatoes (peeled and cut into medium chunks); 1 tsp smoked paprika; 1 tsp ground cumin; 1.5 tbsp olive oil; 1 null onion (chopped); 2 null carrots (chopped); 2 null celery sticks (chopped); 2 null garlic cloves (crushed); 1 tsp smoked paprika; 1 tsp ground cumin; 2 tsp chili powder; 1 tsp dried oregano; 1 tbsp tomato puree; 1 null red pepper (cut into chunks); 800 g chopped tomatoes; 400 g black beans (drained); 400 g kidney beans (drained); 4 null lemon wedges (using lime); 200 g guacamole; 300 g white rice (cooked); 1 handful fresh coriander

Vegan Sweet Potato Chilli

This healthy sweet potato chilli is a vibrant, one-pot meal bursting with nutritious vegetables and protein-rich beans. Roasted sweet potatoes add a smoky depth, while a blend of paprika and cumin creates a rich, warming flavour profile. Perfect for batch cooking, it pairs beautifully with white rice, creamy guacamole, and a zesty squeeze of lime.

Instructions

Show units in method

1

Preheat oven to 200C. On a roasting tin, toss potatoes (2 sweet) with olive oil (1.5 tbsp), smoked paprika (1 tsp), and ground cumin (1 tsp). Season and roast for 25 minutes until tender.
2

While potatoes roast, heat olive oil (1.5 tbsp) in a large saucepan. Sauté onion (1), carrots (2), and sticks (2 celery) for 10 minutes until softened.
3

Stir in cloves (2 garlic), smoked paprika (1 tsp), ground cumin (1 tsp), chilli powder (2 tsp), dried oregano (1 tsp), and tomato puree (1 tbsp). Cook for 2 minutes.
4

Add pepper (1 red), chopped tomatoes (800 g), and 200ml water. Bring to a boil, then simmer for 20 minutes.
5

Stir in black beans (400 g) and kidney beans (400 g). Cook for 10 minutes, then fold in the roasted sweet potatoes.
6

Serve the chilli warm with white rice (300 g), guacamole (200 g), wedges (4 lime), and fresh coriander (1 handful).