Vegan sweet potato and bean chilli

Season
Autumn/Winter
Skill level
Simple
Preparation Time
20 minutes
Cooking Time
60 minutes
Serves
Serves 6

Fresh and healthy, this sweet potato chilli is packed full of flavour and makes the perfect dinner or lunch.

Vegan sweet potato and bean chilli

  • 2 tbsp olive oil
  • 2 onions, peeled and finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 2 red peppers, finely chopped
  • 1 heaped tsp paprika
  • 1 heaped tsp chilli powder
  • 1 heaped tsp ground cumin
  • 1 heaped tsp cinnamon
  • 2 garlic cloves, finely chopped
  • 600g sweet potato, peeled and cut into bite-size pieces
  • 2 tbsp tomato purée
  • 2 x 400g can chopped tomatoes
  • 1 x 400g can kidney beans
  • 1 tsp sugar

Method

  1. 1Heat the oil in a large pan and add the onion, carrots, celery and red pepper and the spices. Fry over a medium heat for about 10 minutes, until softened but not coloured. Add the garlic and fry for 2 minutes more, then add the sweet potato chunks, and tomato purée, stir well.
  2. 2Pour in the tinned tomatoes. Fill one of the empty cans with water and pour this in too. Add the kidney beans then stir to combine. Add a pinch of sugar and season with sea salt and freshly ground pepper.
  3. 3Bring to a boil then cover with a lid and reduce to a simmer. Cook for 45 minutes, stirring occasionally, until the sweet potato is tender. Serve with rice and tortilla chips.