Sweet Potato & Mixed Bean Chilli Recipe | Abel & Cole
Sweet Potato & Mixed Bean Chilli
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Total: 45 mins
This fragrant winter chilli bubbles sweet potato, tender mixed beans and seasonal kale leaves in a rich tomato broth infused with fresh rosemary, cumin seeds and warming chilli heat, cut through with a sour squeeze of lime juice.
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323 kcal
(per portion)
Ingredients you'll need
  • 2 red onions
  • 3 carrots
  • 2 garlic cloves
  • 1kg sweet potatoes
  • A handful of rosemary, leaves only
  • 1 chilli (optional)
  • 2 tsp cumin seeds
  • 2 x 400g tins of mixed beans
  • 400g chopped tomatoes
  • 200g kale
  • 1 lime
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 100ml boiling water
You'll need
  • Vegetable peeler
  • Large pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Peel and finely chop the red onions. Peel and finely dice the carrots. Peel and grate or crush the garlic. Warm a large pan on a medium heat for 2 mins. Add 2 tbsp oil, the onions and carrots. Season with salt and pepper. Cook for 8 mins, stirring now and then, till the veg soften and pick up some colour.

  • 2.

    While the veg cook, peel and chop the sweet potatoes into 2-3cm chunks. Finely chop the rosemary leaves. Finely chop the chilli, flicking out the seeds for less heat – or leave the chilli out completely if you prefer a milder dish.

  • 3.

    When the onions and carrots have cooked for 8 mins, add the garlic, rosemary, chilli and 2 tsp cumin seeds to the pan. Cook for 2 mins, stirring. Fill and boil your kettle.

  • 4.

    Add the sweet potatoes to the pan. Tip in the tin of mixed beans, including the liquid from the tin. Pour in the tin of chopped tomatoes, along with 100ml hot water from the kettle. Add a good pinch of salt and pepper, then pop on a lid and cook for 15 mins. Stir every now and then, adding a splash more water if the chilli looks too dry or thick.

  • 5.

    While the chilli cooks, finely shred the kale leaves, discarding any really tough or dry stalks. Grate the zest from the lime.

  • 6.

    After 15 mins, add the kale to the pan and gently stir to mix. Cook for 3-4 mins till the kale has softened. Add the lime zest and squeeze the juice. Taste and add more salt or pepper if needed. Spoon the chilli into warm bowls and serve.

  • Tip

    Keep Me, Eat Me
    Cool the chilli, divide it into individual portions, seal and store in the fridge for up to 3 days, or freeze it for up to 3 months. Defrost thoroughly before reheating, and make sure it’s piping hot all the way through before serving.

  • Tip

    On the side
    This chilli is a filling bowlful by itself, but you can add a few extras to turn it into a feast. A dish of brown basmati rice or plenty of crusty bread will help you mop up the sauce, while nacho chips are great for scooping. A dish of guacamole, tomato salsa or dairy-free coconut yogurt is great for spooning over the top.