Chickpea spinach curry recipe

Sweet Potato and Mixed Bean Chilli

by Holly Adelaide



Good for:



15 mins prep
50 mins cook


  • 600g sweet potato, peeled and cut into cubes
  • 1 can (400g) kidney beans, drained and rinsed
  • 1 can (400g) black beans, drained and rinsed
  • 2 cans chopped tomatoes
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp hot chilli powder
  • 1 red chilli, diced
  • 1 white onion, diced
  • Juice of 1 lime
  • 1 tbsp tomato puree
  • 1 tbsp cacao powder

To serve:

  • brown rice
  • sliced avocado/ guacamole
  • fresh coriander

Step by Step Instructions

Step 1

Finely dice the onion and chilli and put these in a large saucepan. Turn the heat up to a high and cook until the onion is translucent, approximately 5 minutes.

Step 2

Add in the smoked paprika, cumin and hot chilli powder to the pan. Stir to combine.

Step 3

Meanwhile, peel and cut the sweet potatoes into cubes and add into the saucepan (if the ingredients start to stick to the bottom of the pan, add in a tsp of water at a time to prevent this from happening).

Step 4

Drain and rinse the cans of kidney and black beans and add these into the pan.

Step 5

Open the cans of chopped tomatoes and add them in with the juice of a lime and approximately 200ml of water.

Step 6

Bring to the boil and simmer for 30 minutes.

Step 7

Add the cacao powder and tomato puree into the chilli. If more water is required, add a little until the sweet potato is just covered.

Step 8

Let simmer for a further 15 minutes to let the flavours develop.

Step 9

Serve on its own, or over your choice of grains and top with some fresh coriander/guacamole.

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