Sweet potato and kale chilli

To celebrate World Vegetarian Day, try this aromatic vegetable chilli packed with a wonderful array of spices. Serve it with brown rice and a dollop of sour cream, and you’ve got the perfect warming dinner for these chilly autumnal evenings.

Sweet potato and kale chilli

There’s nothing better than a hearty veggie chilli. You can serve it with rice, tortilla chips, potato or polenta chips, with sour cream, guacamole, grated cheese; the options are endless.

I’m not a fan of the standard five bean chilli you’ll find in many pubs across the UK; I think that’s a bit of a cop out. What you need is a variety of tasty vegetables to bring vibrant colours and a wealth of textures, as well as adding nutritional goodness. This recipe ticks all of those boxes.

I had an abundance of sweet potatoes in the cupboard and some leftover kale that I wanted to incorporate into a one pot dish. And I bought some cannellini beans on a whim to make a change from the usual pulses I buy. I stumbled across Jamie Oliver’s vegetable chilli recipe, and adapted it to include kale and cannellini beans.


  • 2 medium-sized sweet potatoes
  • 2 tbsp olive oil
  • 80g kale
  • 1 pepper (I used an orange one as that’s what I had in the fridge)
  • 1 clove garlic, crushed
  • 1 large red onion, finely chopped
  • 1 tsp frozen red chilli (or you could use chilli flakes)
  • 1 tsp cayenne pepper (plus a bit extra to season the sweet potatoes)
  • 400g can cannellini beans, drained
  • 400g can chopped tomatoes
  • 1 tsp ground cinnamon (plus a bit extra for the sweet potatoes)
  • 1 tsp ground cumin (plus extra for the sweet potatoes)
  • 1 tsp fresh coriander, finely chopped
  • Plenty of seasoning

Preparation time: 5-10 minutes
Cooking time: 35 minutes
Serves 2-3


  1. Heat the oven to gas mark 6.
  2. Pour 1 tbsp of olive oil into a medium-sized roasting dish and swirl it around so it’s evenly dispersed. Pop it in the oven to heat up.
  3. Peel the sweet potatoes and chop into small cubes.
  4. Take the roasting dish out of the oven and tip the sweet potato cubes in. Sprinkle over a bit of cinnamon, cayenne pepper and cumin and use a wooden spoon to coat all of the potatoes in the oil and spices. Season well and put back in the oven and cook for 30 minutes.
  5. Meanwhile, put a large frying pan on a medium heat and pour in the remaining olive oil.
  6. Add the onion and garlic and cook for a couple of minutes, stirring frequently.
  7. Chop the pepper into relatively small bitesize chunks and add to the pan. Cook for a further 3-5 minutes.
  8. Add the chilli, spices and fresh coriander and stir in with the onion mixture.
  9. Pour in the cannellini beans and chopped tomatoes and mix everything in together.
  10. Bring to the boil and simmer for 20 minutes, stirring occasionally.
  11. Check on the sweet potatoes after 15 minutes, and give turn them over using a metal spoon so they cook evenly on all sides. Return to the oven for a further 10-15 minutes, or until they have softened.
  12. When the chilli has been cooking for 15 minutes, stir the kale into the pan.
  13. Whent the sweet potatoes are ready, take them out of the oven and add them to the chilli. Season well and serve with brown rice or a side dish of your choice.

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