Roasted Sweet Potato and Kidney Bean Chilli
17 August 2025
A customer favourite, this Roasted Sweet Potato and Kidney Bean Chilli is a tried-and-tested recipe that always wins with a crowd.
Ingredients
- 1 whole sweet potato - chopped into 2cm chunks
- 1 packet Cajun spice mix - divided
- 150 g basmati rice
- 1 whole bell pepper - chopped
- 1 whole garlic clove - minced
- 400 g red kidney beans - drained and rinsed
- 60 g mature cheddar cheese - grated
- 400 g tomato passata
- 10 g vegetable stock paste
- 32 g BBQ sauce
- 75 g soured cream
- 300 ml water - for rice
- 150 ml water - for sauce
- 2 tbsp vegetable oil - for roasting
- 1 tsp salt - to taste
- 0.5 tsp black pepper - to taste
Instructions
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Chop sweet potato into 2cm chunks. Drizzle with oil and season with salt, pepper, and half the Cajun spice mix.
- Roast sweet potato for 25-35 minutes, turning halfway through, until tender and golden.
- Meanwhile, cook basmati rice in 300ml salted water for 10 minutes, then remove from heat and let rest for 10 minutes.
- Heat oil in a large pan and sauté chopped bell pepper until golden, about 5 minutes.
- Add minced garlic and remaining Cajun spice mix to the pepper. Cook for 1 minute until fragrant.
- Add tomato passata, vegetable stock paste, BBQ sauce, 150ml water, and kidney beans to the pan.
- Simmer the chilli for 8-10 minutes until thickened and reduced.
- Stir the roasted sweet potato into the chilli mixture.
- Serve the chilli over the rice, topped with soured cream and grated cheddar cheese.