Warming one pot sweet potato and bean chilli is the perfect vegan dinner!
It’s that time of year when I want hot breakfasts, lunches and dinners to keep me warm. It seems to be colder than ever this winter and I can’t leave the house without wearing thermals and two pairs of socks. I must be getting old.
I’m all about quick dinners after a day of work which require minimal time spent in the kitchen, and little washing up.
The main ingredients in this chilli are sweet potato and kidney beans which means you can eat a big bowl of it on its own without cooking up some rice.
Which you can do of course, if you’re not lazy like me! I like it pretty spicy, but you can sub the hot chilli powder for mild or medium if you prefer.
I can’t eat a chilli without topping it with a big dollop of sour cream, guacamole and a handful of fresh coriander.
As always if you make this one pot sweet potato and bean chilli be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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One-Pot Sweet Potato Chilli
Whip up this warming sweet potato and kidney bean chilli any day of the week. Top with vegan sour cream, guacamole and coriander. One-pot, serves 4.
- 2 red onions
- 4 garlic cloves
- 1 leek
- 2 sweet potatoes
- 1 tbsp hot chilli powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1 tin tomatoes
- 1 1/2 cups water
- 1 tin kidney beans
- 1 lime
- Bunch of coriander
Finely chop the onion and mince the garlic. Add to a heavy bottom pan on medium heat with 1 tbsp vegetable oil. Slice the leek into slices and add to the pan too. Let this cook for 5 minutes until the onion is translucent.
If you prefer to peel the sweet potatoes, do this and then cut into pieces about 2 cm big. Add to the pan along with all the spices, tomatoes and water. Bring to a gentle simmer and leave for about 30 minutes,
Check the potatoes with a knife and when almost soft and ready, drain the kidney beans and add to the pan. Leave this for a further 5 minutes.
Take off the heat, squeeze in the juice of one lime and a big handful of coriander.
Depending on how hot you like your chilli, use mild, medium or hot chilli powder.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 49mgCarbohydrates: 36gFiber: 8gSugar: 9gProtein: 7g
Monday 25th of November 2019
it's absolutely delicious!!! so simple and quick to make <3
Monday 8th of January 2018
This is my kind of chili. Looooove sweet potatoes flavored with all of those warm spices! This looks amazing!
Thursday 28th of December 2017
I am in desperate need of dishes as comforting as this one! Love the combination of spices, especially the addition of cumin. Thanks for sharing! Can’t wait to try it! xoxo
Thursday 28th of December 2017
Thank you Christie :) I'm going to make your sundried tomato pesto very soon!! Xo
Wednesday 20th of December 2017
I love recipes that come tgether quickly and simply. Espeically if they are seasonal like this one. Looks delicious. Thanks so much for sharing.
Thursday 21st of December 2017
Thank you SO much for taking a look at my blog and commenting Kimberly, means a lot! ❤️