Bean Chilli

Servings 4 people


  • 500 g Sweet Potatoes
  • 1 Chilli Spice Mix Packet
  • 1 Onion
  • 2 Peppers
  • 2 Cloves of Garlic
  • 2 Tins Beans
  • 2 Tin Tomatoes


  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray. Roast for 45 minutes to 1 hours or until golden and tender.
  • Meanwhile, put 2 tbsp of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic and cook for 5 minutes, stirring regularly or until softened and starting to caramelise.
  • Add the beans, juice and all. Tip in the tomatoes, breaking them up with a back of a spoon, then stir well.
  • Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes or until thicken and reduced- keep an eye on it, and add a splash of water to loosen, if needed.
  • Stir the roasted sweet potato through the mix.
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