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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Ingredients

The chilli

  • ½ Tbsp (7 mL)
    vegetable oil
  • 1
    medium 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
    medium tomatoes, chopped
  • 1
    medium 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
    medium 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.
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Let us know what you think

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%

• medium onion

• clove garlic

• red hot chili

• medium tomato

• medium sweet potato

• canned corn

• avocado

• medium 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

Rate this post

Amy G - Nov. 7, 2021, 2:19 a.m.

This was an amazingly satisfying and delicious dish; it was even better with the yogurt and lime! It is one of the best chili dishes I’ve had. Thank you!

PUL Team - Nov. 7, 2021, 11:49 p.m.

Such a huge compliment, Amy, thank you!

Reply
Jasmina - Nov. 5, 2021, 6:04 p.m.

Super delicious!
Thank you so much for your efforts!

Reply
Chimeg - Oct. 23, 2021, 12:18 p.m.

Hi!
Love your recipes and your vlog. Thanks a lot!
I’ve always wanted to ask. Which vegetable oil do you use/ recommend? My husband thinks any vegetable oil is bad and we only buy olive oil but there was a film about how most brands of olive oil including Bertolli is not 100% olive oil. So I’m torn now. Please advice 🙏

PUL Team - Oct. 25, 2021, 2:49 a.m.

Hi there, Chimeg, thanks for the kind words question. There are many different types of oil and it can be confusing with all of the mixed messages out there! We tend to gravitate more towards olive or coconut oil, although it depends on the recipe. If you haven't already seen and are interested, we talk about our philosophy and recommendations for fats and oils more in our article here: pickuplimes.com/article/fats-… 😊

Reply
Liz - Sept. 23, 2021, 5:38 a.m.

Made this tonight, because it was suddenly chilly & rainy out, and I had the majority of the ingredients. Even with a few things missing, it was delicious! I liked this better than another chili recipe I have that takes way more time to make.

I can't wait to try the leftovers, and I'm excited to make it again when I have all the trimmings to make it even better.

PUL Team - Sept. 24, 2021, 6:56 p.m.

Mmm we love chilli on rainy days! So happy the recipe was enjoyed, Liz 🤗

Reply
Mandi - Sept. 15, 2021, 12:13 a.m.

I made this tonight and it was delicious! We added cashew queso I had premade. Just wish I had some avocado to serve with it. Thanks for the great recipes. Keep them coming!

PUL Team - Sept. 15, 2021, 2:08 a.m.

Mmm cashew queso sounds delicious! Thank you, Mandi 😃

Reply
Clare - Sept. 14, 2021, 8:13 p.m.

For anyone who wants to give this recipe a go, I would definetly recommend to add the avocado and yoghurt as toppings! They really complement the dish rather nicely.

Reply
Olivia - Sept. 6, 2021, 11:16 p.m.

I'm pulling a Julia Julia and doing every one of your recipes this year. I've made five in the past two weeks and they've all been AMAZING. Please never stop all you do! :)

PUL Team - Sept. 8, 2021, 1:48 a.m.

Aw this means so much, Olivia! Thank you for being here and supporting PUL ☺️🌻

Reply
Aisling - Aug. 1, 2021, 8:34 p.m.

Absolutely delicious! The avocado and youghurt toppings take it to another level......will definitely be making it again

PUL Team - Aug. 4, 2021, 5:51 a.m.

Woohoo! So glad you enjoyed this one, Aisling :D

Reply
Natalia - July 29, 2021, 9:49 p.m.

I tried this today but felt it needed a bit of a flavour boost so I added some sun-dried tomatoes and a vegetable stock cube and it came out amazing! Thank you for the inspiration!

PUL Team - July 29, 2021, 11:24 p.m.

So glad you enjoyed the chilli, Natalia, we find that adding some toppings really brings out the flavour of this one ☺️

Reply
Shannon Jochetz - July 24, 2021, 6:37 p.m.

This looks fabulous!

Reply
Gillian - July 11, 2021, 9:47 a.m.

This chili is AMAZING. I’ve made it multiple times. So hearty, delicious, nutritious. It freezes well too so good for sticking some away for when you need a quick dinner to heat up.

PUL Team - July 16, 2021, 4:28 a.m.

Thank you for the glowing review, Gillian, it's so appreciated!

Reply
Evelina V - July 9, 2021, 1:28 p.m.

If you like chilli 🌶 you have to try this. It's mega extra delicious 🤤 And the toppings should not be missed. Thank you Sadia and the team for sharing

Reply
Caro - July 8, 2021, 8:39 p.m.

This is seriously the best thing I've ever made. I tried it about 3 months ago and have eaten it at least once a week since then. Thank you so much for this recipe!

Reply
Bela - June 5, 2021, 9:28 p.m.

Thank you for this recipe! Tried it out today. It's super delicious!

PUL Team - June 6, 2021, 3:27 a.m.

So glad to hear, Bela, thank you ✨🤗

Reply
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 😀

Reply