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Sweet Potato & Rosemary Chilli

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan chilli packed with sweet potatoes, beans, and fragrant rosemary, perfect for a comforting meal.

Ingredients

Vegetables

  • 2 pieces red onions (finely chopped)
  • 4 pieces carrots (finely diced)
  • 4 cloves garlic (crushed or grated)
  • 2 tbsp olive oil
  • Sea salt Sea salt (to taste)
  • Freshly ground pepper pepper (to taste)
  • 1 kg sweet potatoes (peeled and chopped)
  • A handful rosemary leaves (finely chopped)
  • 1 piece chilli (optional, deseeded and chopped)
  • 2 tsp cumin seeds
  • 2 x 400g tins mixed beans (liquid included)
  • 400 g chopped tomatoes
  • 100 ml boiling water
  • 200 g kale (finely shredded)
  • 1 piece lime (zest and juice)

Instructions 

  • Cook onions and carrots in oil with salt and pepper for 8 mins until softened.
  • Add garlic, rosemary, chilli, and cumin; cook for 2 mins.
  • Add sweet potatoes, beans, tomatoes, and water; simmer covered for 15 mins, stirring occasionally.
  • Stir in kale and cook for 3-4 mins until wilted. Add lime zest and juice, then season to taste.
  • Serve hot with lime wedges.

Notes

This chilli is perfect for batch cooking and can be stored in the fridge for up to 3 days.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: International
Keyword: Sweet Potato