Olive Magazine
Sweet Potato Chilli Recipe

Sweet potato chilli

Published: August 24, 2015 at 8:50 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This recipe for sweet potato and quinoa chilli makes a great veggie alternative to the traditional chilli. It's under 500 calories and is packed with flavour, so you won't even miss the meat - perfect for a midweek meal

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal388
fat5.8g
saturates0.7g
carbs65.3g
fibre12.8g
protein12.1g
salt1.1g
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Try our sweet potato chilli then check out our vegan quinoa chilli, vegetarian chilli, aubergine chilli and vegan chilli.

For more delicious vegan options, check out our vegan risotto, vegan moussaka and vegan curry recipes.

Ingredients

  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • olive oil
  • 1 tbsp  mild chilli powder
  • 1 tsp ground cumin
  • about 750g sweet potatoes, peeled and cubed
  • 100g quinoa, soaked in cold water for 10 minutes, and drained 
  • 400g tin chopped tomatoes
  • 600ml vegetable stock
  • 400g tin black beans, rinsed and drained
  • a small bunch coriander, to serve
  • to serve (optional) soured cream or yogurt

Method

  • STEP 1

    Cook the onion and garlic in 1 tbsp olive oil until soft. Add the chilli powder and cumin, cook for a minute then add the sweet potato, quinoa, tomatoes and stock. Simmer for 10 minutes then add the beans and simmer for another 20-30 minutes until the sweet potato and quinoa are tender and the sauce has thickened. Scatter over the coriander and serve in bowls with a dollop of soured cream or yogurt if you like.

Check out more of our best chilli recipes

Chipotle Black Bean Chilli Recipe
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