Smoky Sweet Potato and Mixed Bean Chilli Recipe

Amy says: “This ‘chilli non-carne’ is a family favourite – and for a good reason! It’s warming, wholesome, and hearty. Full of fibre and protein from sweet potatoes and beans, this one-pot meal is a winter staple at my house. I hope you’ll love it, too. It’s even got a secret added ingredient to make it really rich and delicious.”

Serves:

Time:

10 minutes prep plus 35 minutes cooking

Ingredients

For the chilli

1 tablespoon (15 ml) olive oil
1 onion, small dice
4 cloves garlic, crushed
1 large sweet potato, peeled and cubed (3 cups or 400g)
1 red bell pepper, cubed (1 cup, or 150g)
½ teaspoon chilli flakes
1½ teaspoons ground cumin
1 teaspoon hot smoked paprika
1 teaspoon dried oregano
1 can mixed beans (drained: 8½ ounces, or 240g)
1 can chopped tomatoes (14 ounces, or 400g)
2 tablespoons (32g) tomato paste (purée)
1 cup (240 ml) vegetable stock or water
1 tablespoon (5 g) cacao or cocoa powder
Salt and pepper, to taste

To serve

2 cups (350 g) cooked rice
Avocado
Vegan sour cream or yogurt
Tortilla chips
Vegan cheese
Fresh coriander

Method

1. Heat the olive oil in a large, non-stick pan over medium-high heat. Once hot, add the onion and garlic. Cook over high heat for 3 to 5 minutes, or until turning translucent.

2. Add the sweet potato and bell pepper. Fry for 5 minutes to soften the vegetables.

3. Add in the chilli flakes, cumin, hot smoked paprika, and oregano. Fry for 1 minute, stirring well, until fragrant.

4. Pour in the beans, tomatoes, tomato paste, vegetable stock, and cacao powder. Season with salt and pepper. Stir well, bring to the boil, and cook with a lid on over medium heat for 25 to 30 minutes, until the potatoes are soft.

5. Serve the chilli with cooked rice, avocado, vegan sour cream, tortilla chips, vegan cheese, and cilantro.

6. Once cool, the chilli will store in a sealed container in the fridge for 2 to 3 days or in the freezer for up to 1 month.

Serving suggestions and variations

Use any beans for this chilli. Amy says: “I love to use canned mixed beans for variety, but kidney, pinto, black, or cannellini beans would also be great.”
Make sure to cook up a big batch to freeze for later, as it tastes even better after the flavours meld.

Extracted from Nourishing Vegan Every Day by Amy Lanza, £19.99 Fair Winds Press. Photography: Amy Lanza.

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