Quick and easy sweet potato chilli served with a simple avocado salad and wholesome brown rice. Accidentally vegan, intentionally delicious!
My Chilli Con Carne obsession…
As you might have noticed on this blog, I am a big chilli fan. So far I’ve done an Easy Peasy Beef Chilli, a Simple Quorn Chilli and a Quick Beany Chilli, so now comes… a sweet potato chilli. This easy chilli is packed full of vegetables and has turned out to be vegan – great if you are trying to reduce your meat consumption or if you are just trying to eat a bit more healthily.
Inspired by Jamie Oliver
I got the idea for this Easy Sweet Potato Chilli whilst watching Jamie Oliver’s TV show on superfoods. He went to the island of Okinawa, in Japan, where the residents often live into their 90s and beyond, and discovered that one of the reasons behind their longevity is that they eat a lot of sweet potatoes. Sweet potatoes are apparently one of the healthiest vegetables on the planet: full of fibre, vitamins and antioxidants.
Well that got me thinking… I need to eat more sweet potatoes… What goes with sweet potatoes…? And that was it, I was off daydreaming about all the lovely things that could go with sweet potatoes. Consequently, I have no idea what happened in the rest of the show (sorry Jamie!), but I did enjoy the rest of the series and it has definitely inspired me to eat more superfoods. I’m hoping this recipe is a good start!
Packed with goodness
Not only does this chilli contain the superduperfood that is sweet potato, it also contains chilli (obviously!), garlic, pinto beans and coriander – all pretty super foods too. Chilli is especially good being full of vitamins and minerals and apparently having all sorts of health benefits.
Served with an avocado salad…
Avocados are also considered a superfood, being a great source of healthy fats, as well as having more potassium than a banana, apparently. So, to go with the sweet potato chilli, I have made a little avocado salad… I’m a big fan of avocados and I love the flavours of guacamole, but I often find the flavour of the avocado gets a little bit lost in amongst all the other flavours when everything is blended together, so I came up with the (not especially revolutionary) idea of putting all the flavours of guacamole together but not blitzing it to a puree. The result is lovely – all the flavours are there, but you can still taste the flavour of the avocado.
…and brown rice
Finally, to stick with the superfood theme, I’ve served the sweet potato chilli and avocado salad with some wholesome brown rice, which I have to say, I actually prefer to white rice. More surprisingly so does my little boy, who always wolfs down his portion of brown rice and asks for more **polishes her mummy halo**.
What to drink with Sweet Potato Chilli?
Would it be wrong to suggest a wine match with this? They do say wine in moderation is supposed to be good for you… In any case, if you do want a wine match, I recommend serving this Sweet Potato Chilli with a Chilean Sauvignon. Or, if you prefer red, a Chilean Merlot.
Can you reheat leftover Sweet Potato Chilli?
Absolutely! Put any leftovers into an airtight container and place in the fridge, where they will keep for up to 3 days. To reheat, tip the chilli into a large saucepan, add a splash of water and reheat for 5-10 minutes, until piping hot all the way through.
You can also reheat this chilli in the microwave, if you prefer.
Can you freeze Sweet Potato Chilli?
This chilli freezes beautifully and so makes a great batch cooking / fill the freezer recipe. Put the cooked and cooled chilli into an airtight container and place in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
- Baharat Roasted Sweet Potato Cubes (Vegan)
- Sweet Potato and Red Lentil Soup (Vegan)
- Easy Roast Sweet Potatoes with Rosemary and Garlic (Vegan)
- Mexican Roasted Sweet Potato Cubes (Vegan)
- Thai Red Tofu and Sweet Potato Curry (Vegan)
- Homemade Sweet Potato and Smoked Paprika Chips (Vegan)
- Harissa, Sweet Potato and Chickpea Tagine with Lemon and Coriander Couscous (Vegan)
Sweet Potato Chilli with Avocado Salad (Vegan)
- 200 g easy cook brown rice (I used Tesco - see Note 1)
- 500 ml boiling water
- ½ teaspoon salt
Sweet Potato Chilli:
- 750 g sweet potato peeled and chopped into 1cm / ¾inch cubes
- 1 tablespoon olive oil
- 1 onion sliced
- 2 cloves garlic crushed or grated
- ½ teaspoon chilli flakes or to taste
- 2 teaspoons mild chilli powder or to taste
- 350 ml passata I use Cirio Passata Rustica
- Salt and pepper to taste
- 400 g tin pinto beans
- ½ lime plus extra for wedges to serve
- 2 tablespoons fresh coriander (cilantro) plus extra for garnish
- 1 avocado peeled and finely diced
- 10 cherry tomatoes finely diced
- 1 spring onion finely sliced
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
- A few leaves of fresh coriander (cilantro)
- Put the brown rice, boiling water and salt in a medium pan and bring back to the boil over a high heat. Turn the heat down low, put a lid on and cook for 20 minutes. Then turn off and leave for 5 minutes, by which time all the water should have been absorbed and the rice should be cooked, but should still have a bit of bite to it. (See Note 1.)
Sweet Potato Chilli:
- Put the cubes of sweet potato in a medium pan and cover with boiling water. Cook for 8 minutes on a medium heat, then drain.
- Drizzle the olive oil in a wide, deep saucepan and add the onions. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until the onions are softened but not brown. Add the garlic, chilli flakes and chilli powder and cook for one more minute, then add the drained sweet potato, passata, pinto beans and the juice of half a lime plus a little salt and pepper. Bring to the boil and then turn down low and cook uncovered for 10 minutes, stirring occasionally.
- After 10 minutes add the chopped coriander and stir. Turn off the heat. Serve with lime wedges and scattered with some more coriander.
- While the chilli is cooking, make the avocado salad. First put the avocado into a serving bowl, then add the tomatoes, spring onions and lime juice.
- Drizzle over the olive oil and sprinkle over some salt and pepper, then give it all a little stir.
- Garnish with a coriander and serve with the chilli and rice.
- I have used Easy Cook Brown Rice, which is what most British supermarkets sell as 'Brown Rice' (it looks like uncooked rice) and usually takes 20-25 minutes to cook. If you buy your brown rice from a health food shop, or from another country, you may find it takes 40 minutes or more to cook. Please check pack instructions and adapt this recipe accordingly.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only. (Please note, nutrition information is for the entire recipe, including the brown rice. If you choose to omit the brown rice, the calorie count is 376kcal.)
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