Kidney Bean And Sweet Potato Chilli



  • 1 large sweet potato (~ 400g), peeled and diced (~ 2 1/2 cups when diced)
  • 2 tbsp oil, divided
  • 1 medium red onion, diced
  • 400 g good quality tinned tomatoes (~ 1 1/3 cups)
  • 400 g tin kidney beans drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne chilli pepper
  • 1/4 tsp ground cinnamon
  • Salt
  • Black pepper
  • To serve: spring onions, fresh coriander (cilantro), sour cream, avocado, etc.(optional)


  • Toss the diced sweet potato chunks in 1 tbsp oil, and lay them out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until soft and slightly crispy around the edges.
  • Meanwhile, add the remaining 1 tbsp oil in a large saucepan, and add the diced onion. Cook over a medium heat for a few minutes, until soft. Add the tinned tomatoes, kidney beans and spices, and bring to a simmer. Cook for at least 10 minutes, until the tomatoes have thickened and the mixture looks nice and rich.
  • Add the roasted sweet potato pieces to the pan, and mix well. Cook for a few more minutes, then season generously, and serve with your choice of toppings.