Guys, I love this Veggie Chilli with Roasted Sweet Potato!!! This vegetable-packed bean and roasted sweet potato mix is just a hot pot of joy! A thick veggie base made with onions, garlic, pepper, cannellini beans and tinned tomatoes, and then the whole thing is finished off with some delicious roasted sweet potato! Crisp and well-seasoned on the outside and soft and fluffy on the inside! What´s not to love?
This Veggie Chilli recipe is an adaptation of a Jamie Oliver recipe. Now, in no way am I saying mine is better than his (love you, Jamie Xxx), but I switched around the order of things in his method to make this chilli easier for me to make, and also added a few extra ingredients to put my own personal twist on his recipe!
The Seasoning in this Roasted Sweet Potato and Veggie Chilli is Fantastic!
I know what you might be thinking when you see the ingredients below. Cinnamon? On sweet potato? Believe me – it’s a GAME CHANGER. The combination of smoked paprika, cumin and cinnamon to season the roasted sweet potatoes with is fantastic! The cinnamon takes these sweet potatoes to the next level! So, thank you Jamie Oliver for that tip!
I absolutely love sweet potatoes, by the way, and use them in a lot of my other recipes. For example, this Chicken, Sweet Potato and Spinach Curry or when I want a quick lunch and make these Short-cut Baked Potatoes.
Hearty, Nutritious, Vegan, Comforting Dish To Feed a Crowd
Everybody loves comfort food, and this Roasted Sweet Potato Chilli is exactly that! A warming bowl of goodness, that is actually healthy and nutritious at the same time! This chilli alone contains your 5-a-day if served with some guacamole! If you are a fan of beans, then you may also enjoy this Vegan Mixed Bean Chilli recipe!
This recipe is perfect for feeding a crowd! The recipe below makes about 4-5 servings and can easily be doubled, etc. to make more! The recipe is vegan and free of any allergens, meaning absolutely anyone can eat it! It terms of spice, you can adapt it accordingly to who you are serving, and can also give people options to turn up the spice (e.g. by serving some fresh, sliced chilli peppers on the side) or tone it down, if you offer some guacamole and/or yoghurt dip with it (see below).
What could you serve this Sweet Potato Chilli with?
To start with, one of the best accompaniments with a curry or chilli is of course some fluffy basmati rice! I also like to serve this sweet potato chilli with some tortilla chips and my Ultimate Guacamole (it´s the best!)! You could also spoon some natural yoghurt on top for a lovely cooling effect, especially if you find the chilli a bit too spicy! Why not try mixing in some lime juice and fresh herbs (e.g. mint or coriander) into the yoghurt to create a nice dip!
I can also imagine this recipe being very nice piled on top of some flatbreads (either wraps, pittas or naan breads). This would go really well with my easy-to-make and delicious 2-Ingredient Naan Breads – go check out my video on how to make them!
Freezer Friendly Chilli – Perfect for Meal Prep
As a student, I am all for cooking big batches and then freezing leftovers for meal prep. This Roasted Sweet Potato Chilli freezes really well, also together with the rice! I usually freeze this recipe in portions with some rice, and then whip up a bit of guacamole to serve alongside it on the day!
For more freezer-friendly meal prep recipes, why not check out some of the following:
- Vegan Mixed Bean Chilli
- Roasted Mediterranean Vegetable Lasagne
- Chicken Thai Green Curry
- Curried Cauliflower and Chickpea Pilaf
- Chicken, Sweet Potato, and Spinach Curry
- Red Lentil Dhal with Crispy Aubergine
- Easy Student-friendly Lasagne
Veggie Chilli with Roasted Sweet Potato
Recipe
Ingredients (serves 4):
- 1 large/2 medium sweet potatoes (~550g)
- 1 tbsp olive oil
- 2 tsp smoked paprika, cumin and cinnamon (divided)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ tbsp harissa paste (optional)
- 1 red chilli, sliced
- 2 peppers (I like to use one red/yellow and one green, for a little bit of colour)
- 400g tin cannellini beans and their water
- 400g tinned plum or chopped tomatoes
- 1 bunch fresh coriander
- Basmati rice, guacamole, tortilla chips, flatbreads (e.g. wraps, naans), etc., to serve
Method:
- Start by preheating the oven to 200°C and line a baking tray/roasting tin with some tin foil.
- Start by, finely chopping the onions, garlic and chilli. Heat a little more olive oil in a large frying pan and fry over a low heat for a few minutes, until the onions become soft and translucent. Remove the stalks from the coriander leaves and chop both up separately.
- Add the chopped coriander stalks to the frying pan alongside the harissa paste and half of the spices (1tsp each of paprika, cumin and cinnamon). Mix well, then add the diced peppers and cook for about 10-15 minutes.
- In the meantime, scrub the sweet potatoes well, then cut into roughly 2x2cm cubes (no need to peel the potatoes – keep all the goodness of the skin!). Place the sweet potato chunks onto your prepared roasting tray, drizzle over some olive oil, and season with the remaining teaspoon of smoked paprika, cumin and cinnamon. Roast in the oven for roughly 30 minutes, turning once half-way through, until the outsides are crispy and the middle is soft.
- Once the potatoes are in the oven , add in the chopped coriander leaves (reserve a bit for serving), tinned tomatoes and the cannellini beans with their water to the chilli in the pan. Turn up the heat slightly and simmer for about 25-30 minutes until reduced and thickened.
- Once the veggie chilli has thickened, the sweet potatoes should be ready. Remove from the oven and reserve a few potatoes to top the chilli. Stir the rest of the sweet potato chunks into the chilli until coated in the sauce.
- Scatter over the reserved sweet potato chunks and chopped coriander. Serve your veggie chilli with some basmati rice, tortilla chips, guacamole a yoghurt dip or flatbreads!
