Looking for a delicious, quick, easy, healthy and frugal dinner recipe? This vegan Spicy Bean & Sweet Potato Chilli ticks all those boxes!
I’m in the process of re-visiting some old recipes and giving them a makeover with some new photos and video instructions so you might see some familiar recipes resurfacing every now and then!
I created this sweet potato & kidney bean chilli recipe three years ago and is still one of my staple favourites. It’s just SO easy to make and packs in so much flavour and nutrition.
Things I love about this sweet potato chilli
- It’s full of flavour
For a recipe so minimalistic, it’s really big on flavour. With cayenne pepper, cinnamon and cumin spices.
- Simple to cook
This dish is definitely suitable for anyone who is new to cooking or suffers with executive dysfunction.
The prep is just peeling and chopping the sweet potato, garlic and onion, all of which you can buy pre-chopped or frozen to help you further.
- It’s all in one pot
One pot means less washing up – hooray!
- Full of nutritional goodness
I put this recipe into Cronometer (a nutrient tracking site/app) and the results were impressive.
It meets over 100% of your vitamin A and K needs, very high in Vitamin C, provides 8.2g fibre and has 9.3g protein. Full nutritional content under the recipe.
If you serve this recipe with some rice, you’ll create a complete protein. The combination of rice and beans mean you’ll get all the essential amino acids.
- A budget-friendly recipe
Recipes centred around tinned beans and chopped tomatoes are great if you’re trying to be frugal.
Video
Spicy Bean & Sweet Potato Chilli
A winter warming vegetarian chilli, with sweet potato, kidney beans and kale. Tasty, healthy, frugal and so easy to make.
Ingredients
- 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red chili, finely chopped
- ½ tsp cayenne pepper , (Optional - for extra heat)
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 1 400 g / 14 oz tin of kidney beans, drained and rinsed
- 1 x 400 g / 14 oz tin of chopped tomatoes
- 100 g / 3.5 ozkale, washed and chopped
- Salt & pepper, to taste
Instructions
- Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.
- Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.
- Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.
- At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture.
- Season with salt and pepper and enjoy!
Nutrition Information
Yield 4 Serving Size ¼ recipe (302 g)Amount Per Serving Calories 325Total Fat 4.6gSaturated Fat 0.7gTrans Fat 0gCholesterol 0mgSodium 217mgCarbohydrates 38.5gFiber 8.2gSugar 12.5gProtein 9.3g
The nutritional information was updated on 27/08/2021 using Cronometer
Emma says
I tried this recipe with butternut squash instead of sweet potatoes and kidney beans in chilli sauce and it was delicious!
Also I used paprika and cayenne pepper to give it an extra quick, perfect quick healthy lunch suitable for a prep meal!
Aimee says
Ohh i love it with squash too! So glad you enjoyed it Emma :-)
Nancy Allman Bull says
So, am I the only one whose potatoes didn’t cook – or….am I the only one who didn’t assume the potatoes should be cooked before I put them in the pot? I’ve made this a couple times and the sweet potatoes don’t soften enough for me, but it still tastes delicious and looks beautiful!
Aimee says
Hi Nancy, you can either cut the potato into smaller pieces or simply just cook it for longer and only add the kale once the potato is cooked. Glad you still enjoyed it and hope next time the texture will be spot on :-)
TK Clemons says
I had sweet potatoes and kale in my CSA box and found this recipe. I make new recipes without modifications the first time to see what they’re like. SO incredibly good! No modifications needed! This will be a regular for me now.
Ashka says
I just finished a whole plate of this after making it for the first time. It was so delicious and I really enjoyed making it too. Thank you so much for sharing.
foodtoheartblog says
The way kale and sweet potato combine so well together it’s unbelievable. I have tried it in so many meals now, but never made a chilli with it. Definitely gonna try your recipe cos it sounds good and that photo! This looks truly delicious.
Aimee says
Thank you! I agree :)
Cy says
Can I make this in the slow cooker? If so, how long would it need the cook?
Aimee says
Sorry, I’m not familiar with slow cookers yet so I don’t know exactly. I checked a conversion chart and apparently anything that takes 15-30 mins on a stove should take 4-6 hours on low heat or 2-3 hours on high. Hope that helps!
Rachel says
I made this in my insta pot but substituted lentils beans instead of the kidney beans and added a little more water and a tablespoon of chili powder. Cooked for twenty minutes and it came out fabulously!
Michelle Rigby says
Hi, just made this dish tonight, my first all vegan dish, turned out great, I added microwave Mexican rice at the end, was easy to do and filling, perfect healthy meal, thank you!
Kelly says
Great recipe! My hubby loved it and his co workers were jealous over the delicious smell of the left over she brought in! I know this is supposed to be vegetarian but its great with ground turkey as well! Thanks for the recipe!
Ashkayp says
Would this go over well in a crock pot?
Zoe Collins says
What could I substitute for kale ? Thanks
Aimee says
Hi Zoe – Any greens you like! Spinach works well.
Caitlin says
Is this okay to be frozen? Looking forward to making it tomorrow!
Aimee says
Yes, it freezes well! Enjoy :)
Cat says
Made this yesterday and it was fabulous !
Thanks for the recipe !
Nicol says
Hi Aimee, if I wanted to make this and take it to work for a few days in a row, would I need to freeze the multiple batches or just fridge them?
Aimee says
Hi Nicol, I would say it would keep well in the fridge for about 4 days. Should be fine for the working week!
Leah says
Did you use a dried chili or a fresh red chili pepper? Thank you I plan to make this. Looks great!
Aimee says
I used fresh. You could also use dried (use less) or chilli flakes, if thats what you have to hand. Let me know how you get on!
Leah says
I used fresh and it came out great. I also added broth instead of water. Thanks for such a great nutritious recipe!
Aimee says
Happy to hear that!
brad says
Just wanted to say this is mine and my partners go to meal. we love it. we do vegan during the week and this is one of our
favourite vegan meals
Aimee says
So happy to hear that! Thanks Brad :) One of my favourites too
Maddy says
Hi Aimee,
How do you think this recipes would be without beans ?
Looking forward to trying it !
Thanks,
Maddy
Aimee says
Hi Maddy, it will still be delicious without the beans! If you want to try another source of protein – try lentils, soya mince or chopped vegetarian sausages (I often serve with with vegan sausages) but really you don’t need to add anything if you don’t want to. Enjoy!
Maddy says
Thanks Aimee! I made it tonight without beans, and loved the combination of sweet and spicy. I actually mixed in some chunky salsa at the end for a little extra oomf.
Luciana V says
Made it with canned pinto beans and was amazing! Also with quinoa on the side. Delicious!!!
Katie says
Tried and tested! Absolutely delicious vegan chilli – perfect comfort food for the winter months! Made in a batch and had for a few meals! Perfect!
Aimee says
Woo! Glad you enjoyed it Katie
Tamara says
I just made this and it was delicious! I’m not the best cook so an easy, healthy recipe is a big win! Will be staying tuned for more great recipes.
Aimee says
Thanks Tamara! So glad you enjoyed it.
Fawzia says
This looks GORGEOUS Aimee… and it’s only 10 am! Can’t wait to try it. As a vegetarian, I am very grateful to have discovered your website. Keep those recipes coming.
Stacey says
Looks amazing can this be frozen?
Aimee says
Thanks Stacey – Yep! Freezes very well :-)
Kathy says
For those of us in the US that is a 14 ounce can.
Aimee says
Thanks Kathy, I will edit recipe to show the US measurement :-)
Gareth says
This looks delicious. I can’t wait to give it a go! Always on the look out for flavourful, hearty, vegan main meals (and I’m not even a vegan ). Do keep them coming!
Aimee says
I love it when even meat-eaters can enjoy a vegan meal – that’s the aim! Let me know if you give it a try :-)
Laura Jane Valentine says
I have just found this recipe on Pintrest yesterday and cooked tonight, oh my word! My new favourite meal. It’s is super easy, super cheap and super tasty. Highly recommended. Thank you so much.
Aimee says
Great to hear! Thanks Laura :-) I need to make it again really soon.
April says
Hi I made this for my daughter we had a nice lunch together we both agree this is a keeper. She brought some to work the next day for lunch, I must say I was spectical but it really tastes good.
Aimee says
Great to hear, thanks for letting me know you enjoyed it April! It’s one of my favourite one-pot recipes, need to make it again soon :-)
Christine Wise says
I adjusted the recipe to use butternut squash in place of sweet potato, leek in place of onion and seeds in place of kidney beans. It worked beautifully. I also added some coconut milk to increase the fat.
Rosie says
Made this at the weekend and have been bringing it to work for my lunches, making everyone else jealous! Love the spices and use of sweet potato, I’ll definitely be making it again (possibly with added mushrooms) xx
Aimee says
So happy to hear that Rosie! Thanks for letting me know and I’m glad you enjoyed it :-) I’ll definitely be making some again soon…
Have a great weekend x
Sarah & Arkadi says
this chili is FANCY! love these ingredients!
Aimee says
Haha “fancy” I love that! Thanks :-)
Thalia says
Today I ventured out into the snow just to get the cumin & kidney beans for this recipe, and it was 100% worth it! I loved how aromatic the flavours were – my mouth is watering just thinking about haha xD Thank you so much for this recipe!
Aimee says
That’s so great to hear, Thalia! Thank you for letting me know how much you enjoyed it and I’m glad it was worth braving the snow for… :-)
[email protected] says
This is a gorgeous wintery chili filled with loads of yumsome goodies – and what a surprise, a savory dish – no desserts?!!!! Hehehe, no worries, I love all your posts! I’m quite ill at the moment and I would love to have some of that chili soon!
Aimee says
Haha yes, I like to surprise everyone with a savoury dish every now and then! Glad you enjoyed it anyway :-)
whatjessicabakednext says
This looks divine!
Aimee says
It is! (if I may say so myself)
Emma says
How good does this look?!
I just so happen to have cooked extra kidney beans today too so I could definitely whip up a batch of this tomorrow :)
Aimee says
Would love to hear what you think if you get round to making it, Emma :-)
Consuelo @ Honey & Figs says
It has started to look like spring here *knocks on wood*, but I’d definitely could use some of this lovely heart-warming chili. It sounds absolutely delish! x
Aimee says
Thanks Consuelo, I’m knocking on wood too as the rain has held off for the past couple of days… We’ll see if this nicer weather continues!
Kristi @ Inspiration Kitchen says
This looks awesome Aimee! Comforting, inviting and delicious! Triple threat!!! Have a great weekend!
Aimee says
Thanks Kristi, hope you have a super duper weekend too :-)
Kelly says
We are still getting chillier weather here too so a big bowl of comforting chili sounds perfect Aimee! I love that you made this with so many veggies – especially sweet potatoes and kale – love this!
miss messy says
This looks absolutely fantastic and beautiful photos! Wow :)
Aimee says
Thanks :D
Tamzin says
Yummy! I love sweet potato in a curry I always add it to mine but I am yet to try Kale, think I better jump on that train!
Aimee says
you gotta get on the kale train!
Helen @ Scrummy Lane says
Sweet potato is one of my favourite foods, Aimee … it seems to just make any dish super tasty. Plus I love the warming spices you have going on in here … especially the cinnamon! I’ve been eating too much meat lately (I blame the hubby) so something like this would be perfect one day soon!
Aimee says
I agree, sweet potato can improve most dishes :-)
Pamela @ Brooklyn Farm Girl says
I love that you gave this chili a vegetable makeover! Especially love all that beautiful kale happening here!
Aimee says
Gotta love kale!
Shashi @ http://runninsrilankan.com says
Lovely color combo – and mouthwatering flavor combo!
Aimee says
Thanks Shashi :-) I love the colourfulness too!
Chrissy says
This is so pretty!
Aimee says
Thanks Chrissy :-)
Jessica Edmunds says
This is making me so hungry right now, I always read your posts at like 1-2am and I get starving hahah! xxx
Aimee says
Haha I do the same thing! x
Monica says
Love the colors and the flavors. It was finally warmer here today but still mountains of snow and rain visited. There is still plenty of space for comfort food and this is a good one.
Aimee says
I love colourful food, always makes it look even more appetizing. Hope the weather improves for you soon too!
Anna Nagy says
Oh my my god.
Chrystin says
This looks so delicious! It’s summer here in Argentina, but that looks so good that I don’t think I can wait until winter! Can’t wait to try it out!
http://amateandarottweiler.blogspot.com.ar/
Aimee says
That’s true, it’s a dish that can be enjoyed at any time of the year! Let me know if you try it Chyrstin :-)
Kate says
Looks warming and inviting! Perfect antidote for the cold, miserable weather we are getting…………….
Aimee says
That’s the aim! :-)