Chili con Veggie

Mexican Chili with sweet potatoes

Mexican Chili is equally good with meat and vegetables. Today we’ll show you how to make it with sweet potatoes. It’s a must try 🙂


  • 750g – 1 kg sweet potatoes
  • 1 medium onion (100g)
  • 5-6 garlic cloves
  • 400ml tomatoes (tinned)
  • 250ml vegetable broth
  • 2 tbsp tomato puree
  • 2 fresh (or 4 roasted) red peppers
  • two 400g cans red beans
  • 6 tbsp oil
  • 1-2 fresh chilies (optional)
  • fresh coriander (for garnishing)
  • salt


  1. Preheat oven to 200C.
  2. Wash well the sweet potatoes and pat them dry. Cut into relatively equal bite-size pieces.
  3. Finely chop onion, garlic and chilies (if using).
  4. Cut into bite-size pieces the red peppers.


  1. Lay the sweet potatoes on a tray and bake 25 minutes in the already preheated oven. When ready leave aside till you need them.
  2. Heat 6 tbsp oil on medium.
  3. Add contents of package # 1 and cook for 30-60 seconds.
  4. Add the chopped onion with a pinch of salt and cook over medium heat for about 10-15 minutes.
  5. Add the garlic and chilies (if using) and cook 1 minute.
  6. Stir in the contents of package # 2 and package Chili (optional).
  7. Add the tomato puree, mix well and 2-3 minutes later add 250ml of vegetable broth, 400ml tomatoes, red peppers, 2 cans of beans, salt and water if needed.
  8. Allow it to boil, cover and simmer for 30-40 minutes.
  9. Add the baked potatoes and mix.
  10. Finally garnish with fresh coriander (optional).
  11. Serve with guacamole and basmati rice.

We highly recommend that you see the video recipe before cooking: