Vegan Kidney & Black Eyed Bean Chilli With Sweet Potato


When in need of hot and wholesome food, I always turn to a the kitchen hob for answers. Being a lover of stews and hearty dishes with a little bit of a kick, I opted for a vegan take on a two bean chilli (with added sweet potato of course!) Packed full of protein, complex carbs and iron, this is a dish my freezing cold body cannot deny. A perfect recipe to tide over the lonesome winter nights and have leftovers that last a couple of days.

Serves 4


1 tin of black eyed beans

1 tin of kidney beans

2 tins of chopped tomatoes

1 large sweet potato

2 handfuls of spinach

chilli flakes

2 garlic cloves

2 small red onions

1 grated carrot

brown rice (optional) 


Begin by dicing the large sweet potato and boiling in a covered pan for 10-15 minutes. In the meantime, grate the carrot, chop the onion, mince or press the garlic and lightly fry in a saucepan. Add the chopped tomatoes, kidney and black eyed beans and leave to simmer. Add the chilli flakes in a quantity that suits your taste and season with salt and pepper. Once the sweet potato is cooked through, add to the chilli along with the spinach. Once the spinach has began to wilt, take off the heat and serve.

This can be served on its own, with brown rice or with a side of quinoa. A wholewheat Naan, pitta or Roti could also work with this dish if you want an extra complex carb.



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