sweet potato & bean chilli

5.0 from 1 reviews
sweet potato & bean chilli
Prep time
Cook time
Total time
Recipe type: main
Cuisine: gluten-free, vegan
Serves: 6
  • 1 tbsp olive oil
  • 1 medium brown onion, diced
  • 2 garlic cloves, crushed
  • 1 tbsp mild chilli powder
  • 1 medium sweet potato, peeled and cubed
  • 1 tin chopped tomatoes
  • 200ml water
  • Pinch sea salt
  • 1 courgette, diced
  • 1 tin kidney beans
  • 1 tin black beans
  • 80g fresh spinach, washed and dried
  • 1 avocado, cubed
  1. Heat the oil over a medium heat and fry the onion until translucent, about 5 minutes. Add the garlic and fry until fragrant, about 1 minute. Add the chilli powder and fry for a further minute.
  2. Add the sweet potato and stir well to coat in the chilli powder. Add the chopped tomatoes, water and pinch of salt. Bring to a simmer, lid on, for 10 minutes over a low heat.
  3. Add the courgette, kidney beans and black beans, stir well and simmer for a further 10 minutes.
  4. Add the spinach to the top of the chilli and without stirring, place the lid back on to steam the spinach for 3 minutes. Then stir it through.
  5. Serve in big bowls with brown rice and a green salad and garnished with the cubed avocado.


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