Main image of Sweet Potato Spiced Chilli

Sweet Potato Spiced Chilli

40 min

Meal

One-bowl / one-pot

This spiced chilli is super hearty, comforting, filling and makes for the perfect weeknight meal. We always like to make a super huge batch as meal prep to then enjoy throughout the week. And try not to skip on the avocado, lime, or yogurt, as they really help to marry all the flavours together - yumm!

Servings

Total

40 min

Prep

10 min

Cook

30 min

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sesame

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gluten

Ingredients

The chilli

  • ½ Tbsp (7 mL)
    vegetable oil
  • 1
    onion, chopped
  • 4
    cloves garlic, minced
  • 1
    red hot chili, minced (optional)
  • 1 Tbsp (8 g)
    ground cumin
  • ½ Tbsp (2 g)
    dried oregano
  • ½ Tbsp (3 g)
    paprika powder
  • ½ tsp
    salt
  • ¼ tsp
    cayenne pepper
  • ¼ tsp
    ground black pepper
  • 4 cups (960 mL)
    water
  • 3
    tomatoes, chopped
  • 1
    sweet potato, cut into 1 cm cubes
  • 1½ cups (258 g)
    cooked black beans
  • 1½ cups (270 g)
    cooked red kidney beans
  • ¾ cup (124 g)
    canned corn

Toppings

  • 1
    avocado, chopped
  • 1
    tomato, chopped
  • ½ cup (120 mL)
    unsweetened soy yogurt*
  • ¼ cup (4 g)
    fresh cilantro
  • ½
    lime, cut into wedges
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Directions

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  1. Heat a large pot on medium-high heat with oil.
  2. Add the onion, garlic, and chili pepper, and cook for 3 -5 minutes, or until lightly golden. Add splashes of water as needed to de-glaze the pan.
  3. Add the spices to the pot, and stir continuously for 30 - 60 seconds to toast the spices.
  4. Add the water, tomatoes, and sweet potatoes. Cover, and bring to a boil, then reduce to a simmer, and let it simmer for 10 minutes.
  5. To the pot, add the beans and corn, cover again and allow to simmer for an additional 10 minutes, stirring occasionally.
  6. Serve the chili while hot, add toppings, squeeze over some fresh lime juice, and enjoy!

Notes

  • * Nutrition tip: aim to use plant-based yogurt that is fortified with calcium.

Storage

  • The chilli can be stored separately from the toppings in an airtight container in the fridge for up to 3 days.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 0%
Proteins 34%

cooked black beans

cooked red kidney beans

unsweetened soy yogurt

Fruits & Veggies 66%

onion

clove garlic

red hot chili

tomato

sweet potato

canned corn

avocado

tomato

fresh cilantro

lime

Calcium

unsweetened soy yogurt

Fat

vegetable oil

avocado

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Suzy - April 6, 2021, 3:07 p.m.

I love the presentation of this recipe! Beautiful! Classic PUL :D

PUL Team - April 7, 2021, 3:28 a.m.

You're too kind, Suzy! Thank you 😀