Sweet Potato Chili

This is one of my favourite vegetarian recipes which I make in big batches and then store in the freezer.  The spices give off the most wonderful aroma and will make your kitchen smell amazing.

Sweet Potato Chilli Foodgawker


Sweet Potato Chili
Serves 4
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Prep Time
20 min
Prep Time
20 min
  1. 1 medium onion, finely chopped
  2. 1 red pepper; cored, seeds removed and diced
  3. 1 green pepper; cored, seeds removed and diced
  4. 1 medium sweet potato, peeled and diced
  5. 2 cloves of garlic, finely chopped
  6. 2 tbsp olive oil
  7. 1 tbsp mild chilli powder
  8. 1 tsp ground cumin
  9. 1 tsp cayenne pepper (add more if you like your chilli extra spicy)
  10. 2 tsp cocoa powder
  11. 1/4 tsp ground cinnamon
  12. 2 x 390g packs chopped tomatoes*
  13. 1 x 380g pack kidney beans, drained & rinsed*
  14. 1 x 380g pack black beans, drained & rinsed*
  15. 500ml (2 cups) vegetable stock
  16. Salt & pepper
  1. In a large pan, saute the onion until it starts to soften (about 5 minutes)
  2. Add the chopped peppers and garlic and cook for a further 5 minutes
  3. Add the spices (chilli powder, cumin, cayenne pepper, cinnamon & cocoa powder) and stir while cooking for a further 2 minutes.
  4. Then add the tomatoes, beans and stock, stirring well. Simmer on a low heat for one hour, stirring occasionally.
  5. Add the diced sweet potato, stir and continue to cook for a further 30 minutes or until the potato is cooked through.
  6. Serve with a dollop of sour cream (unless you're detoxing of course!)
  1. * I prefer to use tetra packs rather than tins because of the BPA levels in tinned goods. By all means use tins if this is what you have.
  2. This chilli thickens as it cools and, in my opinion, tastes even better the next day.
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