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Sweet Potato & Bean Chilli

Sweet Potato & Bean Chilli


  • 1 Tbsp coconut oil
  • 1 x large sweet potato, chopped into small cubes
  • 1 x large carrot, diced
  • 2 x bell peppers, chopped
  • 1 x red onion, diced
  • 7 x tomatoes on the vine, chopped, divided
  • 3 x cloves garlic, chopped
  • 1 cup tomato passata
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon chilli powder
  • Salt & pepper to taste
  • 1/4 cup tomato paste
  • 1 can red kidney beans, drained & rinsed
  • 1 can black beans, drained & rinsed
  • 1 cup (packed) of spinach 
  • 1 cup water (more or less as needed)


  1. In a large heavy-bottom pot, add coconut oil. Once oil is hot, add red onion, sweet potato and carrot fry for 8-10 minutes to slightly soften the sweet potato.
  2. Add garlic, bell peppers, half of the chopped tomatoes and half of the beans (half each of both black and kidney). Fry for 3 to 5 minutes until softened.
  3. Add dry spices, salt, pepper, tomato paste and tomato passata, and stir well to incorporate, approximately 15 minutes.
  4. Add 1/2 cup water. Bring to a boil, then reduce heat to simmer and cook uncovered for 15 minutes.
  5. Add the spinach on top, place lid back on and let wilt for a few minutes before stirring in.
  6. Add the remaining beans and tomatoes, and another 1/2 of water if chilli seems too dry. Cover and cook for another 10 to 15 minutes.
  7. Serve with brown rice, quinoa or your favourite choice of grain. 
  8. Garnish with avocado, coriander, cashew sour cream, lime and tortilla chips.
  9. Top with Red Hot Firekraut for an extra chili kick!


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