This kidney bean and sweet potato chilli is a simple vegan chilli with chunks of roasted sweet potato and tomatoes. Easy and tasty!
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.
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!
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
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
- 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
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
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:
Laura says
Hello from the U.S.!
Just a quick question: I'm assuming that what you refer to as "tinned" in the recipe is what we call "canned" in the States. If that is the case, what kind of tinned/canned tomatoes did you use? Here, we have several different kinds of tomato products in tins/cans available (here's a link for reference: https://www.simplyrecipes.com/7_types_of_canned_tomatoes_and_how_to_use_and_swap_them/ ).
Thanks in advance! I'm excited to make this later in the week.
Becca @ Easy Cheesy Vegetarian says
Hi Laura! Yes, tinned means canned :) I'd probably choose 'diced' out of those different types, but really any of them will work, just depends how chunky you want your chilli! :)
Laura says
@Becca @ Easy Cheesy Vegetarian,
Sounds good! Thank you for your response.
Jen says
Hi,
This looks lovely!
Does it reheat well? I'm trying to find something filling to take to work that isn't sandwiches or eggs - if I made this on a Sunday night would it last a few days?
Becca @ Easy Cheesy Vegetarian says
Yep it reheats well! If you cook it on Sunday night I'd happily eat it until Wednesday.
Jm says
Chili is spelled with only one "l".
Becca @ Easy Cheesy Vegetarian says
Chilli is the British spelling.
Lucy says
Hello! I have just discovered this recipe after looking for kidney bean recipies online - it's delicious thank you!
Becca @ Amuse Your Bouche says
Thanks Lucy, really pleased you enjoyed it! :) I have lots more kidney bean recipes if you'd like: https://www.amuse-your-bouche.com/tag/kidney-beans/
Maggie says
This looks delicious!
Would this freeze well after cooking? If not, can you suggest another vegan dish which would?
I need something to give to a vegan guest on Christmas Day, (when the rest of us are eating lots of meat!), but it has to be something I can prepare in advance.
Becca @ Amuse Your Bouche says
I can't think why this wouldn't freeze! :)
Janice says
Ooh, that looks tasty. I do love sweet potatoes and they hold their shape well in this kind of dish.
Michelle @ Greedy Gourmet says
Loving the look of these dish. Beans for the protein, pumpkin for the sweetness. How comforting!
Becca @ Amuse Your Bouche says
Definitely comfort food! :D
Hannah Hossack-Lodge says
This looks delicious! I made something very similar recently with black beans rather than kidney beans; I didn't roast the sweet potato beforehand though, I imagine that gives it a much nicer texture!
Lizzie says
Yum, I love roasting things before they are incorporated in a dish.
Becca @ Amuse Your Bouche says
Me too, it adds so much flavour!