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    Home » Recipes » Dinner

    Easy Bean & Sweet Potato Chilli Recipe

    Published: May 17, 2023 by Beth Sachs · 4 Comments

    Jump to Recipe Print Recipe
    Sweet potato chilli recipe pin image.

    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.

    A pan of kidney bean and sweet potato chilli with a bowl of rice and chopped coriander on the side.

    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!
    • 🛒 Ingredient notes
    • 🔪 Instructions
    • 💭 Expert tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋More easy vegetarian dinners
    • Recipe
    • 💬 Comments

    ✔️ 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

    Ingredients for sweet potato chilli recipe.

    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.

    Step by step photo instructions collage for making sweet potato chilli.

    💭 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.

    Bean and sweet potato chilli in a red pan.

    📖 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.

    A pan of kidney bean and sweet potato chilli.

    ❓ Frequently asked questions

    Is sweet potato chilli spicy?

    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.

    Can I make this recipe in a slow cooker?

    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.

    Can I substitute kidney beans for another type of bean?

    Yes, use any type of bean you like.

    Is this sweet potato chilli vegan?

    Yes, this recipe for sweet potato chilli is vegan.

    😋More easy vegetarian dinners

    • Chickpea and spinach curry in a pan.
      Creamy Chickpea & Spinach Curry Recipe
    • Oven roasted courgettes.
      Roast Courgettes with Lemon and Garlic
    • Courgette curry in a red pan.
      Creamy Courgette (Zucchini) Curry: Easy Recipe
    • Rarebit bites.
      Vegetarian Quorn Ham & Stilton Rarebit Bites
    A pan of veggie chilli.

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    Recipe

    A pan of sweet potato chilli.
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    5 from 6 votes

    Easy Bean & Sweet Potato Chilli Recipe

    An easy vegan kidney bean and sweet potato chilli recipe! It's hearty, nutritious and bursting with flavour.
    Course Main Course
    Cuisine British
    Keyword bean & sweet potato chilli, sweet potato chili, sweet potato chilli
    Prep Time 10 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 45 minutes minutes
    Servings 4
    Calories 367kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Roasting Tin
    • Shallow Casserole

    Ingredients

    Metric - US Customary
    • 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

    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.
     
    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.
     
    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.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Bean & Sweet Potato Chilli Recipe
    Amount per Serving
    Calories
    367
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Sodium
     
    688
    mg
    30
    %
    Potassium
     
    1526
    mg
    44
    %
    Carbohydrates
     
    64
    g
    21
    %
    Fiber
     
    15
    g
    63
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    18203
    IU
    364
    %
    Vitamin C
     
    59
    mg
    72
    %
    Calcium
     
    114
    mg
    11
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Kristen

      May 17, 2023 at 1:55 pm

      5 stars
      This chili turned out wonderful! Thank you for the recipe!

      Reply
    2. Hayley Dhanecha

      May 17, 2023 at 2:19 pm

      5 stars
      cosy and comforting chilli, one of my favourites! Turned out so good

      Reply
    3. Elizabeth

      May 17, 2023 at 2:45 pm

      5 stars
      This looks like an amazing comfort food for a chilly autumn evening. I like the substitution of healthy sweet potatoes instead of using meat.

      Reply
    4. Kathleen

      May 17, 2023 at 3:04 pm

      5 stars
      This chili is hearty, healthy, flavorful and perfect for my family.

      Reply

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    Beth Sachs

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

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