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a bowl of sweet potato chilli

Sweet Potato Chilli Recipe


  • Author: Helen
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 1x
  • Diet: Vegan

Description

A warming, hearty, healthy and super tasty sweet potato vegan chilli recipe.

Serves 4 - use the scaling buttons below to double or triple the recipe


Ingredients

Scale

Roast sweet potato:

  • 2 medium sweet potatoes
  • 0.5 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp salt

Chilli:

  • 1 tbsp olive oil
  • 1 onion - finely chopped
  • 3 cloves of garlic - crushed
  • 2 scotch bonnet chillies - seeds and membranes removed and finely chopped (note 1)
  • 2 medium red peppers - chopped into 1 cm pieces
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 400ml (or 14oz) cans of chopped tomatoes
  • 250ml (or 1 cup water)
  • 1/2 400g (or 14oz) can of black beans (drained weight 120g or 4oz) (note 2)
  • 1/2 400g (or 14oz) can of pinto beans (drained weight 120g or 4oz) (note 3)
  • 1/4 tsp sea salt
  • 1/2 lime - juice

Optional toppings:

  • Sour cream
  • Grated cheddar or other hard cheese
  • Guacamole
  • Tortilla chips
  • Jalapenos
  • Tabasco sauce 

Instructions

Roast sweet potato:

  1. Heat the oven to  200°C or 400°F. 
  2. Peel the sweet potatoes and chop them into cubes that are roughly 1.5cm x 1.5cm.
  3. Add them to a baking dish and pour on olive oil and season with cumin, paprika, sea salt and cayenne pepper (if using). Incorporate the olive oil and seasoning with your hands until it is evenly distributed.
  4. Bake for 30 to 35 minutes, turning halfway

Chilli Sauce:

  1. Place a pan or Dutch Oven on a medium heat, add olive oil, onions and the scotch bonnet chillis and fry them for 5 minutes.
  2. Add the red peppers, cumin and paprika and fry for another 5 minutes.
  3. Add the crushed garlic and cook for 1-2 minutes
  4. Pour the chopped tomatoes and water into the pan, adjust the heat until the sauce starts to simmer and leave the sauce to reduce for 20 minutes
  5. Stir in the pinto beans, black beans and roast sweet potato to the pan and simmer for 10 more minutes
  6. Add the lime juice and sea salt to taste (I usually add 1/4 tsp salt at this point)
  7. Serve and enjoy

Notes

  1. You can substitute scotch bonnets for 2 normal red chillis or chilli powder (to taste)
  2. You can freeze any leftover black and pinto beans. Wash them first and place in an airtight container and have them on-hand in your freezer when you come to make your next batch of chilli.
  3. You can use one type of bean if you prefer or substitute for a different type of bean. Just make sure the volume is the same.
  • Category: Main
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 259
  • Sugar: 9g
  • Sodium: 409mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 8h
  • Protein: 7g
  • Cholesterol: 0g

Keywords: sweet potato chilli