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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.”




10 minutes prep plus 35 minutes cooking


For the chilli

To serve


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

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

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