Sweet potato and bean chilli

Serves 4

  • 2 medium sweet potatoes
  • olive oil
  • 2 teaspoons ground cinnamon
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 large onion
  • 1 fresh red chilli
  • 2 red peppers
  • 1 yellow pepper
  • 1 x 400 g tin of beans eg cannellini, haricot, butter or kidney
  • 1 x 400 g tin of tomatoes
  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
  3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
  4. Peel and roughly chop the onion. Roughly chop the chilli, then deseed and chop the peppers.
  5. Heat 1 tablespoon of oil in a large pan, then add the onion, chilli and peppers along with the remaining spices.
  6. Cook over a low heat for 15 minutes, stirring regularly.
  7. Add the beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
  8. Stir in the sweet potatoes and season to taste.
  9. Serve with cooked rice.

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