Spicy Bean and Sweet Potato Chili with Kale

Looking for a delicious, quick, easy, healthy and budget-friendly dinner? This vegan Spicy Bean & Sweet Potato Chilli hits all those marks.

I’m revisiting some older recipes and updating them with new photos and step-by-step videos, so you may recognize a few favourites reappearing here and there.

I first developed this sweet potato and kidney bean chilli three years ago and it remains a go-to in my kitchen. It’s incredibly simple, full of flavour and packed with nutrients.

Why I love this sweet potato chilli

• Big flavour from a few ingredients

Although the ingredient list is short, the chilli is aromatic and warming thanks to spices like cayenne, cinnamon and cumin.

• Easy to prepare

This recipe works well for cooks of any skill level and for people who need minimal prep. You only need to peel and chop sweet potatoes, onion and garlic — or use pre-chopped or frozen vegetables to save even more time.

• One-pot cooking

Everything cooks in a single saucepan, so there’s less washing up.

• Nutrient-dense

I ran the recipe through a nutrient tracker and the results are impressive: it supplies more than 100% of daily vitamin A and K needs, is high in vitamin C, provides 8.2 g fibre and 9.3 g protein per serving. Pairing the chilli with rice creates a complete protein thanks to the rice-and-beans combination.

• Very budget-friendly

Tinned beans and chopped tomatoes keep costs low while delivering great flavour and nutrition.

Video

📖 Recipe

Spicy Bean & Sweet Potato Chilli

Yield:
4

Prep Time:
5 minutes

Cook Time:
35 minutes

Total Time:
40 minutes

A warming vegetarian chilli with sweet potato, kidney beans and kale — tasty, healthy, frugal and easy to make.

Ingredients

• 2 medium sweet potatoes, peeled and chopped into 1-inch cubes
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red chili, finely chopped
• ½ tsp cayenne pepper (optional, for extra heat)
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 1 x 400 g / 14 oz tin kidney beans, drained and rinsed
• 1 x 400 g / 14 oz tin chopped tomatoes
• 100 g / 3.5 oz kale, washed and chopped
• Salt & pepper, to taste

Instructions

1. Heat the olive oil in a large saucepan. Add the sweet potatoes, onion and garlic and cook over medium heat for about 5 minutes until the vegetables soften slightly.
2. Stir in the red chili, cayenne (if using), cinnamon and cumin, and cook for another couple of minutes to release the aromas.
3. Add the drained kidney beans and chopped tomatoes, stir well to coat the vegetables, then simmer gently for 30–35 minutes. If the mixture becomes too thick, add a little water.
4. Just before serving, stir in the kale and allow it to wilt briefly — don’t overcook so it keeps its colour and texture.
5. Season with salt and pepper to taste and serve. Try it with rice to make a complete protein.

Nutrition Information

Yield 4
Serving Size ¼ recipe (302 g)

Amount Per Serving
Calories 325
Total Fat 4.6g
Saturated Fat 0.7g
Trans Fat 0g
Cholesterol 0mg
Sodium 217mg
Carbohydrates 38.5g
Fiber 8.2g
Sugar 12.5g
Protein 9.3g

Nutritional information updated on 27/08/2021 using Cronometer.

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