Sweet potato chilli

VegetarianVegan

Aug 8

Chilli sweet potato, tomatoes, peppers, onions, coriander

I love all types of chilli, with this one, the potato adds sweetness and a slightly creamy texture. The beans, onions and peppers give it structure.

Recipe Details

Serves: 4–6
Prep Time: 20 mins
Cook Time: 1 hour 10 mins
Ready In: 1 hour 30 mins
Difficulty: Intermediate

Meal prep storage

Can be stored in a sealed container in the fridge for up to 3 days.

Ingredients

1.5kg Sweet potatoes (roughly 3 large), cubed
1 tbsp Ground paprika
1 tbsp Hot chilli powder
2 tbsp Olive oil (for roasting)
- - Curry - -
450g Red onions, diced (roughly 3 medium onions)
3 Red peppers, sliced
15g Garlic, crushed (roughly 3 cloves)
2 Fresh red chillies, finely sliced
1 tbsp Chipotle paste or Tabasco
1 tsp Ground cumin
1 tsp Chilli powder
1 tsp Smoked paprika
800g Tinned plum tomatoes (2 x 400g cans)
400g Kidney beans, drained
1 bunch Coriander stems, finely chopped (reserve leaves for topping)
1 tbsp Avocado, coconut, or olive oil
- - Topping - -
1 handful Fresh coriander leaves
100g Sour cream or Greek yoghurt (optional)
100g Grated cheddar (optional)
Salsa (optional)
1 pinch Salt
1 pinch Ground black pepper

Method

Preheat the oven to 180 degrees Fahrenheit (fan-assisted). You can peel or keep the skin on the sweet potato, just chop it into bite-sized chunks.

Season the sweet potato with ground paprika, salt and chilli powder. Add a little oil and mix the seasoning around to cover the sweet potato chunks. Place on a baking tray in the middle of the preheated oven. Set a timer for 30 minutes.

Prep the veggies. Cut the onions into thick slices, peppers into bite-sized chunks, red chillis slice thinly and garlic can be crushed. Put a large pan on the stove, medium heat with 1 tbsp oil. Add the onions until they start to get soft, then add the red peppers, followed by the chillis until all are soft and slightly browned, approx. 5 mins. Finely chop the coriander stalks, then add them in along with the garlic, you’ll smell the garlic becomes sweeter after a few moments. Then add the spices to the pan and allow to cook for just a couple of minutes.

Add in the canned tomatoes, popping the tomatoes with the back of the spoon. Give everything a good stir together. Add the chipotle paste or tabasco, stir and taste to see if it’s the right heat for you. Allow the chilli to bubble away gently for 20 mins, turn down the heat if needed. If you are cooking rice or another side, this is a great moment to get started.

Meanwhile, check the potatoes, once they are ready you can switch off the oven to keep them warm until serving time or allow them to cook for longer to get darker and crisper.

After the 20 minutes, taste the chilli, and add salt & pepper to season. Drain and tip in the kidney beans. Give it another 5-10 minutes, have a final taste check and adapt it to your liking.

To serve you can, add the sweet potato to the chilli and stir together, or keep the potato on the side. Add along with your side dishes and enjoy!

If you have leftovers or want to use this dish for meal prep, you can save the chilli in the fridge in airtight containers for up to 4 days. Alternatively, freeze the chilli for another time.

Enjoy!