Vegan Chilli Stuffed Sweet Potatoes

the quickest vegan chilli
icon 60 min
Vegan Chilli Stuffed Sweet Potatoes © foodspring

A quick chilli, made with kidney beans and tinned tomatoes, is a great recipe to know off by heart for when you need a quick and satisfying dinner. You can serve it so many ways – over rice, in tacos or enchiladas. One of my favourite things to do with it is to serve the vegan chilli stuffed into roasted sweet potatoes with a spoonful of vegan yogurt and some fresh coriander on top.


2 Persons

  • 2 medium
    sweet potatoes
  • 1 tbsp
    olive oil
  • 0.5
    onion, diced
  • 1 medium
    carrot, grated
  • 1 x 400g tin
    kidney beans
  • 1 x 400g tin
    chopped tomatoes
  • 1 tsp
    smoked paprika
  • 0.5 tsp
    ground cumin
  • 0.5 tsp
    ground coriander
  • 0.25 tsp
    ground cinnamon
  • 0.25 tsp
    chilli powder (or to taste)
  • 2 tbsp
    soy sauce (or tamari if gluten free)

To serve:

  • 100 g
    Greek-style unsweetened soy yogurt
  • 1 handful
    fresh coriander, roughly chopped
  • 2
    spring onions, thinly sliced


  • 1

    Preheat the oven to 180C. Prick the sweet potatoes with a knife or fork a few times and wrap in kitchen foil. Place on a tray and roast until soft – around 45-60 minutes.

  • 2

    Heat the oil in a medium frying pan over a medium heat. Add the onions and carrot and cook, stirring occasionally, until the onions are turning golden – around 10 to 15 minutes.

  • 3

    Pour in the kidney beans with the liquid from their tin, the chopped tomatoes, the spices and soy sauce. Stir together then let this simmer for 15-20 minutes until thickened. Taste and season with salt/chilli powder as needed.

  • 4

    Cut the sweet potatoes in half and serve topped with the chilli, soy yogurt, coriander and spring onions.

  • 1
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Recipe Overview

Total time
60 min

Nutritional value, per portion

533 kcal