A tasty and delicious bean and sweet potato chilli! It's a hearty and healthy vegan chilli recipe that will warm you up from the inside out!
Packed with nutritious ingredients and bursting with flavour, this dish is perfect for when you crave something nourishing and satisfying.
The natural sweetness of the roasted sweet potatoes adds depth and richness to the dish, complementing the savoury spices, rich tomato sauce, and hearty kidney beans.
👩🍳Love chilli? Try my Quorn chilli con carne next!
Jump to:
✔️ Why you'll love this recipe!
- Delicious and Wholesome: This recipe combines the natural sweetness of sweet potatoes with savoury spices and hearty beans. Moreover, it's a wholesome meal packed with nutritious ingredients like sweet potatoes, beans, and vegetables.
- Versatile and Customisable: The beauty of this recipe lies in its versatility. You can easily customize it according to your preferences. Whether you want to add extra heat, incorporate different types of beans, or experiment with additional vegetables, the choice is yours.
- Balanced Nutrition: Sweet potato chilli is not only a treat for your taste buds but also a nutritious option. Sweet potatoes are rich in fibre, vitamins A and C, and antioxidants. The combination of beans and vegetables provides plant-based protein and a range of essential nutrients. It's a satisfying and well-rounded meal that nourishes your body.
- Perfect for Any Occasion: Whether you're planning a cosy dinner at home, hosting a gathering with friends, or looking for a make-ahead meal, sweet potato chilli fits the bill. It's a versatile dish that can be enjoyed on chilly evenings, as a comforting lunch, or even as a crowd-pleasing option for parties.
- Freezer-Friendly and Convenient: The chilli can be made in large batches, allowing you to enjoy it multiple times. It freezes well, so you can portion it out and store it for future meals.
🛒 Ingredient notes
Sweet Potatoes - you'll need about 2 large sweet potatoes, peeled and cubed into 2cm dice (about 700g unpeeled weight).
Olive Oil - for roasting the sweet potatoes and frying the onion.
Onion - I like to use a chopped red onion in this chilli but swap for a brown onion if you prefer.
Garlic - 4 cloves of garlic, peeled and finely chopped.
Pepper - use a red or orange pepper, deseeded and chopped.
Passata - or for a chunkier sauce, use a 400g tin of chopped tomatoes.
Kidney Beans - use kidney beans in chilli sauce for more spice.
Spices - smoked paprika, cumin, cayenne, and cinnamon.
Salt and Pepper - for seasoning.
Coriander - for garnish.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 200C (180 fan). Place the cubed sweet potatoes in a roasting tin and drizzle over 1 tablespoon of oil. Roast in the oven until tender (about 30-35 minutes).
Two: Meanwhile, heat the remaining oil (1 tablespoon) and cook the onion, garlic and red pepper on a medium heat until the onion is soft (about 4-5 minutes).
Three: Stir in the spices and cook for 1 minute.
Four: Add the passata, kidney beans in chilli sauce, salt and pepper. Simmer on low for 10 minutes.
Five: Mix in the roasted sweet potato and warm through for 4-5 minutes. Garnish with chopped coriander before serving.
💭 Expert tips
- Cut the sweet potato into uniform size pieces (about 2cm cubed) so they roast evenly in the oven.
- If you can't find kidney beans in chilli sauce, use drained kidney beans in water and add 1 teaspoon of chilli powder.
🍴 Serving suggestions
When it comes to serving sweet potato chilli, there are many options to choose from. Here are a few topping ideas to get you started:
- Sour cream: A dollop of sour cream can help balance out the heat of the chilli and add a creamy texture.
- Avocado: Sliced avocado is a great way to add some healthy fats and creaminess to your chilli. You could also add guacamole.
- Lime: A squeeze of fresh lime juice can help brighten up the flavours of the chilli.
- Spring onions: Sliced spring onions (also known as scallions) add a fresh, oniony flavour to the dish.
- Coriander: Fresh coriander adds a bright, herbaceous flavour to the dish.
- Cheddar Cheese: Grated mature cheddar adds a lovely tangy flavour to the dish. Crumbled feta goes nicely with it too!
For a more substantial meal, a side of rice (turmeric rice is great) and tortilla chips help to bulk it out.
📖 Variations
- Add a hint of smokiness by adding a teaspoon of chipotle paste.
- Boost the nutritional value by adding some finely chopped spinach or kale towards the end of the cooking process.
- If you love spice, add a teaspoon of chilli powder.
- Try different beans such as black beans or haricot beans. You're unlikely to find these beans in chilli sauce, so add a teaspoon of chilli powder to the recipe!
🥡 Storage
Store - allow the bean and sweet potato chilli to cool then place it in an airtight container. Refrigerate for up to 4 days.
Reheat - in the microwave until piping hot.
Freeze - place in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating.
❓ Frequently asked questions
The level of spiciness in this chilli can be adjusted to your liking. If you like your food really spicy, just add additional chilli powder.
Yes, you can make this recipe in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. There is no need to roast the sweet potato beforehand if you are making the recipe in the slow cooker.
Yes, use any type of bean you like.
Yes, this recipe for sweet potato chilli is vegan.
😋More easy vegetarian dinners
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Easy Bean & Sweet Potato Chilli Recipe
Ingredients
- 2 Sweet Potatoes (about 700g unpeeled weight) peeled and diced into 2cm cubes.
- 2 tablespoon Olive Oil
- 1 Red Onion peeled and chopped
- 4 Garlic Cloves peeled and chopped
- 1 Red Pepper deseeded and chopped
- 2 teaspoon Smoked Paprika
- 2 teaspoon Cumin
- ¼ teaspoon Cayenne
- ¼ teaspoon Cinnamon
- 500 ml Passata
- 400 g Kidney Beans in Chilli Sauce
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Fresh Coriander finely chopped
Instructions
- Preheat the oven to 200°C (180° fan/ Gas 6/ 400F). Place the cubed sweet potatoes in a roasting tin and drizzle over 1 tablespoon of oil. Roast in the oven until tender (about 30-35 minutes).2 Sweet Potatoes, 2 tablespoon Olive Oil
- Meanwhile, heat the remaining oil (1 tablespoon) and cook the onion, garlic and red pepper on a medium heat until the onion is soft (about 4-5 minutes).2 tablespoon Olive Oil, 1 Red Onion, 4 Garlic Cloves, 1 Red Pepper
- Stir in the spices and cook for 1 minute.2 teaspoon Smoked Paprika, 2 teaspoon Cumin, ¼ teaspoon Cayenne, ¼ teaspoon Cinnamon
- Add the passata, kidney beans in chilli sauce, salt and pepper. Simmer on low for 10 minutes.500 ml Passata, 400 g Kidney Beans in Chilli Sauce, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Mix in the roasted sweet potato and warm through for 4-5 minutes. Garnish with chopped coriander before serving.1 tablespoon Fresh Coriander
Notes
- Cut the sweet potato into uniform size pieces (about 2cm cubed) so they roast evenly in the oven.
- If you can't find kidney beans in chilli sauce, use drained kidney beans in water and add 1 teaspoon of chilli powder.
- Add a hint of smokiness by adding a teaspoon of chipotle paste.
- Boost the nutritional value by adding some finely chopped spinach or kale towards the end of the cooking process.
- If you love spice, add a teaspoon of chilli powder.
- Try different beans such as black beans or haricot beans.
Kristen
This chili turned out wonderful! Thank you for the recipe!
Hayley Dhanecha
cosy and comforting chilli, one of my favourites! Turned out so good
Elizabeth
This looks like an amazing comfort food for a chilly autumn evening. I like the substitution of healthy sweet potatoes instead of using meat.
Kathleen
This chili is hearty, healthy, flavorful and perfect for my family.