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    Home » Recipes » Vegetarian Dinner Recipes

    Sep 29, 2017 · Modified: Jan 5, 2021 by Becca Heyes · This post may contain affiliate links · 21 Comments

    Kidney bean and sweet potato chilli

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    Total time: 40 minutes
    Servings: 2 people
    5 from 12 votes
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    This kidney bean and sweet potato chilli is a simple vegan chilli with chunks of roasted sweet potato and tomatoes. Easy and tasty!

    Kidney bean and sweet potato chilli - crispy roasted sweet potatoes with kidney beans and a rich, sweet and spicy tomato sauce. The perfect comforting vegan / vegetarian autumn dinner!

    So I guess it's officially autumn now, whatever definition you use. Gone are the long days where the sun stays up until 10pm. Gone are the hot days where we keep the back door wide open all day long so the dog can run in and out. Gone are the lazy afternoons spent sitting in a pub garden sipping cider.

    Luckily, we have cosy evenings, cuddly jumpers and comforting dinners to look forward to instead, so it's not all bad.

    I thought I'd start the season with this sweet and spicy kidney bean and sweet potato chilli - because if a hot bowl of chilli doesn't make you happy that the autumn has arrived, nothing will.

    Kidney bean and sweet potato chilli - crispy roasted sweet potatoes with kidney beans and a rich, sweet and spicy tomato sauce. The perfect comforting vegan / vegetarian autumn dinner!

    My little trick to inject even more flavour into this sweet potato chilli is to roast the pieces of sweet potato before adding them to the pot. Not only do they crisp up nicely, giving the chilli a more interesting texture (boiled sweet potato can sometimes be a bit... meh), they also get slightly charred on the edges, which are nice and sweet and tasty. Considering this sweet potato chilli only actually has four main ingredients (plus a few spices), it's a good idea to try to get as much flavour into them as possible!

    Kidney bean and sweet potato chilli - crispy roasted sweet potatoes with kidney beans and a rich, sweet and spicy tomato sauce. The perfect comforting vegan / vegetarian autumn dinner!

    Serve your kidney bean and sweet potato chilli with whatever toppings you fancy. I've been on a bit of a vegan kick lately (I've not gone completely vegan, just trying to avoid always defaulting to cheese!), so I kept it simple with some sliced spring onions and fresh coriander (cilantro). You could also add a handful of grated cheese, a dollop of sour cream, some avocado or guacamole - whatever you're into. A heap of rice or a flour tortilla are great accompaniments too.

    What are you looking forward to now that autumn is officially upon us?

    Kidney bean and sweet potato chilli - crispy roasted sweet potatoes with kidney beans and a rich, sweet and spicy tomato sauce. The perfect comforting vegan / vegetarian autumn dinner!

    Kidney bean and sweet potato chilli

    This kidney bean and sweet potato chilli is a simple vegan chilli with chunks of roasted sweet potato and tomatoes. Easy and tasty!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 12 votes
    Print Pin Comment
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 2 people
    Calories: 484kcal
    Author: Becca Heyes

    Ingredients

    • 1 large sweet potato (~ 400g), peeled and diced (~ 2 ½ cups when diced)
    • 2 tablespoon oil, divided
    • 1 medium red onion, diced
    • 400 g good quality tinned tomatoes (~ 1 ⅓ cups)
    • 400 g tin kidney beans drained (240g, or ~ 1 ¼ cups, when drained)
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne chilli pepper
    • ¼ teaspoon ground cinnamon
    • Salt
    • Black pepper
    • To serve: spring onions, fresh coriander (cilantro), sour cream, avocado, etc. (optional)

    Instructions

    • Toss the diced sweet potato chunks in 1 tablespoon oil, and lay them out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until soft and slightly crispy around the edges.
    • Meanwhile, add the remaining 1 tablespoon oil in a large saucepan, and add the diced onion. Cook over a medium heat for a few minutes, until soft. Add the tinned tomatoes, kidney beans and spices, and bring to a simmer. Cook for at least 10 minutes, until the tomatoes have thickened and the mixture looks nice and rich.
    • Add the roasted sweet potato pieces to the pan, and mix well. Cook for a few more minutes, then season generously, and serve with your choice of toppings.

    Nutrition

    Serving: 1 portion - Calories: 484 kcal - Carbohydrates: 76.9 g - Protein: 14.6 g - Fat: 15 g - Saturated Fat: 1.9 g - Cholesterol: 0 mg - Sodium: 164 mg - Potassium: 1905 mg - Fiber: 17.9 g - Sugar: 21 g - Calcium: 71 mg - Iron: 11 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Nutrition Facts
    Kidney bean and sweet potato chilli
    Amount Per Serving (1 portion)
    Calories 484 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 1.9g10%
    Cholesterol 0mg0%
    Sodium 164mg7%
    Potassium 1905mg54%
    Carbohydrates 76.9g26%
    Fiber 17.9g72%
    Sugar 21g23%
    Protein 14.6g29%
    Calcium 71mg7%
    Iron 11mg61%
    * Percent Daily Values are based on a 2000 calorie diet.

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ½ the recipe, not including toppings.

    Got another sweet potato in the cupboard? Make my sweet potato quinoa salad with a creamy tahini dressing:

    Sweet potato quinoa salad with tahini dressing

    More Vegetarian Dinner Recipes

    • Smoked Cheese and Broccoli Tart
    • 40 Vegetarian Mushroom Recipes
    • Slow Cooker Mushroom Stroganoff
    • Vegetarian Chilli Mac (One Pot!)
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    Comments

    1. Kati Smith says

      January 08, 2023 at 3:25 am

      I made this for supper tonight - exactly as written. We topped it with sour cream (my husband is in the cilantro-hating camp!). It was fabulous, and is being added our "favourites".5 stars

      Reply
      • Becca Heyes says

        January 10, 2023 at 10:27 am

        Awesome! Thanks Kati!

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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