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Recipe for Sweet potato vegetable chilli

Wednesday, November 11, 2015

Are  you worried that you are eating too much meat?  Me too!  I’m not the biggest meat eater in the world but I am very aware of all the media coverage about the perils of meat and processed foods.  I do enjoy vegetarian fayre and I am often trying out new combinations that pack a […]


Are  you worried that you are eating too much meat?  Me too!  I’m not the biggest meat eater in the world but I am very aware of all the media coverage about the perils of meat and processed foods.  I do enjoy vegetarian fayre and I am often trying out new combinations that pack a taste punch.

I’m really pleased with this chilli.   The sweet potato makes it quite  hearty and the smoked paprika, gives the sweet potato a subtle kick.  If you think you are eating too much meat, give this a try and you might be pleasantly surprised that you don’t actually miss the meat!

I served it with nachos, grated cheese, guacamole, salsa and sour cream. You don’t have to but the textures and flavours work so well together!

If you want to try this, you will need the following:

 
Ingredients for sweet potato vegetable chilli

  • 3 sweet potatoes, peeled and chopped
  • 1 teaspoon smoked paprika
  • 1 red chilli
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • olive oil
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 clove garlic
  • a bunch of coriander
  • 400 g tin of kidney beans
  • 400g tine of cannellini beans
  • 2 x 400 g tinned chopped tomatoes
  • chilli flakes (if needed to taste)
  • salt and pepper to season

Instructions

  • Preheat the oven to 200C
  • place the sweet potatoes in a bowl and drizzle with olive oil.  Coat with the sweet paprika and place on a baking tray

sweet-potato- smoked paprika

 

 

 

 

 

 

 

 

 

 

 

  • Cook for 35-40 minutes or until soft and golden coloured
  • set aside
  • peel and finely chop the garlic
  • peel and chop the onion
  • deseed and chop the pepprs
  • Cook in a pan with a glug of olive oil until softened
  • remove the coriander leaves and set aside.  Chop the stalks and add to the onion mix with the spices and chopped chilli
  • Add the tinned tomatoes
  • Drain the beans and add them
  • Simmer gently, adding water if needed
  • Stir in most of the coriander leaves and the roasted sweet potatoes

sweet-potato-add-to-chilli

 

 

 

 

 

 

 

 

 

 

 

  • Simmer for a few minutes and serve with rice or other sides such as guacamole, salsa, sour cream, cheese, nachos etc

I hope that you enjoy this!
 

 

 

 

 

 

 

 

 
 

 

 

 

 


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