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
📖 Recipe
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 :)