Deliciously rich, spice roasted sweet potato and bean chilli.  This is the perfect dinner for a winter's evening and travels well as a lunch for work.  It is packed full of vitamin C and iron, making it a super-nutritious and filling - the perfect dish for us veggies!


A hearty, warming treat with a nicely spicy tingle.



For the spiced sweet potato:


1 tsp cayenne pepper

1 tsp ground cumin

1 tsp cinnamon

2 sweet potatoes, peeled and chopped into bitesize pieces

1 tbsp olive oil

Ground black pepper


For the chilli:


2 peppers

2 tbsp olive oil

1 small red onion, sliced

1 small white onion, sliced

2 garlic cloves, chopped

2 tbsp tomato puree

2 tsp smoked paprika

1 red chilli, chopped finely

½ tsp cayenne pepper

1 tsp ground cumin

1 tsp coriander seeds, crushed

400g tin of kidney beans

500g tomato passata

Salt to taste

½ tsp chilli powder

1 tbsp passata

2 tsp paprika

½ tsp Marmite

1 tsp balsamic vinegar

1 tsp rice vinegar

30g fresh coriander, roughly chopped




Prep:  20 minutes

Cook:  1 hour 10 mins

Servings:  4


1. Heat the oven to 220C and put the peppers in to roast for approximately 1 hour until the skin starts to wrinkle and go slightly black in places.


2. To make the spiced potato put the chopped sweet potato on to an oven tray, sprinkle with the cayenne, cumin, cinnamon and olive oil and toss until the potato is coated.  Sprinkle with freshly ground black pepper and add to the oven to roast for 35-40 minutes until just cooked (but not too soft).


3. Whilst the pepper and sweet potatoes are roasting, heat the olive oil in a large pan and add the chopped onions.  Cook the onions until soft and then add the two cloves of garlic and tomato puree.


4. Stir in the smoked paprika (not the regular paprika), fresh chilli, cayenne and ground cumin and cook gently for one minute.


5. Add the coriander seeds, kidney beans, 500g passata and salt and stir until warmed through.  Remove from the heat until the sweet potato is ready.


6. When the spiced sweet potato is cooked, remove from the oven and add to the pan.  Put the pan back onto the heat.


7. Remove the peppers from the oven, put them into a bowl and cover the bowl with cling film for a couple of minutes.  Peel away the skin, chop roughly and add to the pan.


8. In a small bowl combine the chilli powder, tbsp of passata, regular paprika (not smoked), Marmite, balsamic vinegar and rice vinegar.  Add this to the pan and stir in.  Simmer for a moment.


9. Check the seasoning, add the freshly chopped coriander and serve with a sprinkling of fresh coriander, wild rice and some homemade guacamole, which is easy peasy to make!




Tip:  Freeze any leftovers into portions for a delicious lunch to take to work or a quick dinner.

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