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A pan of sweet potato chilli.
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5 from 6 votes

Easy Sweet Potato Chilli Con Carne Recipe

An easy vegan sweet potato chilli con carne recipe! It's hearty, nutritious and bursting with flavour.
Course Main Course
Cuisine British
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 367kcal
Author Beth Sachs

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Equipment

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

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.
 

Nutritional Information (Approximate)

Calories: 367kcal | Carbohydrates: 64g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 688mg | Potassium: 1526mg | Fiber: 15g | Sugar: 14g | Vitamin A: 18203IU | Vitamin C: 59mg | Calcium: 114mg | Iron: 7mg
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