Description

A hearty, flavourful vegetarian chilli packed with sweet potatoes, mixed beans, and smoky spices. This comforting dish is easy to make, great for meal prep, and even more delicious the next day.

Ingredients

1 tbsp Olive oil

2 Onions, peeled and finely chopped

6 Garlic cloves, peeled and crushed

3 tbsp Brown sugar

1 tbsp Paprika

1 tbsp Sweet smoked paprika

1 tbsp Ground cumin

1/2 tsp Cayenne pepper

1 tsp Ground cinnamon

1 tsp Dried oregano

1/2 tsp Dried chilli flakes

500 ml (2 cups) Hot vegetable stock

400 g (14 oz) Borlotti beans, drained and rinsed

400 g (14 oz) Cannellini beans, drained and rinsed

700 g (1.5 lb) Sweet potato, peeled and cut into 2 cm cubes

800 g (28 oz) Tinned tomatoes

Salt and freshly ground black pepper, to taste

2 Limes, juiced

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Instructions

Heat the olive oil in a large non-stick pan over medium-low heat.
Add the onions and garlic and cook uncovered for about 5 minutes until softened.
Stir in the brown sugar, paprika, sweet smoked paprika, cumin, cayenne, cinnamon, oregano, and chilli flakes. Season with salt and pepper.
Reduce the heat to low, partially cover, and cook for 15–20 minutes, stirring often. Add a splash of water if needed to prevent sticking.
Once the onions are deep brown and fragrant, add the vegetable stock, sweet potato, beans, and tinned tomatoes. Mix well.
Cover the pan, turn the heat to medium, and cook for 45–60 minutes until the sweet potatoes are tender.
Optionally mash half of the beans to thicken the chilli.
Once thick and rich, remove from heat and stir in fresh lime juice.
Serve hot with rice, tortilla chips, or crusty bread.

Notes

Swap sweet potato for butternut squash for a slightly different flavour.

Add bell peppers, corn, or spinach for extra vegetables.

For more spice, increase cayenne or add a chopped fresh chilli.

Can be made in a slow cooker (4 hours on HIGH or 8 hours on LOW).

Freezer-friendly for up to 3 months.

Use gluten-free stock for a gluten-free version.

Stir in tofu or plant-based mince for extra protein.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl (approx. 350g)
Calories: 280
Sugar: 10g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg