Chunky Chilli

For a family-friendly, one-pot dinner, whip up this sweet potato chilli. Feel free to adjust the quantity of chilli powder to taste (this recipe creates a mild chilli). Serve with rice, tortilla chips or corn on the cob.
Serves 2 generously
Total Time
50 Minutes
1 tbsp of sunflower oil
2 medium sweet potatoes, peeled and chopped into even chunks
1 yellow pepper, deseeded and roughly chopped
2 tsp of mild chilli powder
400g of canned kidney beans, drained and rinsed
400g of canned chopped tomatoes
Pinch of smoked sea salt
Step 1

Heat the oil in a large pan, add the sweet potato and yellow pepper and cook over a medium heat for 5 minutes until the sweet potato begins to soften. Stir in the chilli powder to coat the vegetables.

Step 2

Pour in the kidney beans and chopped tomatoes, then reduce the heat to low–medium. Simmer for 25 minutes until the sweet potato has completely softened.

Step 3

Remove from the heat and season with smoked sea salt to taste before serving.

Step 4

Top with coriander and/or chopped spring onions, if you like, for a pop of colour and additional texture.

Recipe courtesy of Five Ingredient Vegan by Katy Beskow (Quadrille £20). Photo: Luke Albert

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