I can’t believe it’s almost spring, which means it’s almost our 1 year wedding anniversary!!! We are going to Tasmania for a week for our anniversary and I still haven’t processed that it’s in 3 weeks! We’ve been so busy with the house that we haven’t given it much thought. This sweet potato chilli is more of a winter recipe but I still love it on cool spring nights, because it’s vegetarian it’s lighter than beef or chicken chilli.
This chilli is really easy to make and it’s will even keep the carnivore’s (like my husband) happy.
The sweet potato is robust and because is crusted in spices and roasted it holds up to the other flavours in this chilli.
I mean look at that ^^^ you just KNOW that’s going to taste amazing right?? It’s like shapes you can see the flavour!
I love shapes, even the new ones. What about you? Do you still eat them or did you boycott them? Chicken Crimpy will forever be my favourite flavour of shapes. We hardly ever buy them because when we do i eat the entire box in one go, i just can’t stop!
But back to this chilli, i made it for dinner when a group of friends were coming over. It’s great for large groups as it’s meat free so the cost stays down
We served it with brown rice, Greek yogurt, tortillas and beers. Beers go so well with spicy food. And any beer really goes with this we had a combo of pale ales and lagers. Even after 6 adults eating this for dinner we had leftovers, and it freezes really well so it makes the perfect work lunch.
If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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Sweet Potato Chillli
Roasted Sweet Potatoes
- 700 grams sweet potato
- 1 & 1/2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 2 onions, finely diced
- 3 garlic cloves, crushed
- 1 tasblespoon olive oil
- 1 tablespoon smoked paprika
- 1 & 1/2 teaspoon cumin
- 1 & 1/2 teaspoon coriander
- 1/2 teaspoon chilli powder
- 1 teaspoon garlic powder
- 1/4 cup tomato paste
- 1 red capsicum, diced
- 400 grams tinned tomatoes
- 400 grams kidney beans, rinsed and drained
Roasted Sweet Potatoes
Preheat the oven to 200 degrees. Line a tray with baking paper.
Scrub the sweet potatoes to remove any dirt, cut into 1.5 inch disks.
Place the sweet potato in a large bowl and add the oil and spices, using your hands coat the sweet potato in the spice mix, rubbing it in to make sure it sticks.
Lay the sweet potato out in a single layer on the tray and place in the oven to roast for 30-35 minutes while you start the chilli.
Place a large pot over medium heat and add the onion, garlic and oil. Saute until translucent. Add the spices and cook stirring for 1 minute or until fragrant.
Add the tomato paste and stir well then add the capsicum stir well to combine.
Pour in the tomatoes, fill the tin with water and add to pot stir well and bring to simmer. Add the kidney beans stir and simmer for 30 minutes stirring occasionally.
Add the sweet potato and 1/4 cup of water if the chilli is too thick. Serve with rice, greek yogurt, tortillas or any way you want. Enjoy!