Vegan Chili

Vegan Chili

Not only is this chilli delicious, it’s packed with nutrients from beans, sweet potatoes and vegetables, making it a healthy choice for any meal. Serve on its own, over rice or with a slice of crusty bread. This chilli is versatile and can be dressed up or down for any occasion.


  • 3 tablespoons olive oil
  • 2 sweet potatoes, peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • 2 teaspoons ground cumin
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 sticks of celery, chopped
  • 2 cloves of garlic, crushed
  • 1-2 tsp chilli powder (to taste)
  • 1 tsp dried oregano
  • 1 tbsp tomato puree
  • 1 red bell pepper, sliced
  • 2 x 400g cans of chopped tomatoes
  • 400g tin of black beans, drained
  • 400g tin kidney beans, drained
  • lime wedges, guacamole, rice and coriander to serve


Preheat the oven to 200°C (180°C fan/gas 6).

Toss the sweet potato chunks with 1½ tbsp olive oil, 1 tsp smoked paprika and 1 tsp ground cumin.

Season with salt and pepper and roast for 25 minutes until cooked through.

While the sweet potatoes are roasting, heat the remaining olive oil in a large saucepan.

Add the onion, carrots and celery and cook for 8-10 minutes, until soft.

Stir in the garlic, remaining smoked paprika, cumin, chilli powder, dried oregano and tomato paste and cook for another minute.

Add the red pepper, chopped tomatoes and 200ml water to the saucepan.

Bring to the boil and simmer for 20 minutes.

Stir in the black beans and kidney beans and cook for a further 10 minutes.

Add the roasted sweet potato, season to taste and cook for a few minutes to heat through.

Serve with lime wedges, guacamole, rice and fresh coriander.

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