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
- 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).
Nutrition Facts
Per portion