Sweet Potato Chilli – Vegan + Plant-Based
A one-pot simple sweet potato chilli, that packs flavour and fuel into a bowl – plant-based and vegan, this is my go-to film night/dinner party menu staple.
If there’s one thing you should know about me, it’s that I love films. If you were to ask me what I wanted to do to relax, or to celebrate my birthday, or just for fun, nine times out of ten I’d probably suggest a film. At home or at the cinema, either would make me beam in anticipation – size depending on the film we’re going to see, obviously.
If you wanted to know me a step further, you should also know that I am a massive Lord of the Rings fan – like over-the-top, obsessive, used to be able to write Elvish, you should see my bedroom back home, kind of fan. I will say I’ve mellowed over the years. But some childhood loves never die, nor should they. (By the way, both of these fun facts are in my About Me page!)
Film Food
Now that we’ve got that established, let’s talk film food. I love having friends over for dinner and a movie – a friend came over just last week for exactly that, which is actually what inspired this blog post (3 guesses as to what we watched =P)!
My go-to meal for such occasions lately has been this simple sweet potato chilli. It’s warming and comforting – which for me is especially important because I can get overly emotionally involved in films. So I’ll take all the extra comfort I can get.
It’s perfect for letting it cook while you watch, say the first half of the extended version of a film. Then, when it’s time to switch DVDs mid-way through, you could strategically use the pause to serve up a big steaming bowl of chilli, grab a plate of cornbread (my favourite food to pair this chilli with), and sit down to enjoy the second half, food in hand. All hypothetical of course.
Dinner Party Food
This sweet potato chilli is perfect for many other occasions than film nights. It’s a favourite of mine to serve to friends, as it’s filling, flavorful, and fabulously easy to whip up a massive batch that could serve a small army. Oh, and it’s freezable as well, which is great for meal prepping.
As we’re getting into comfort food weather, this is a great recipe to have in your repertoire. As always, feel free to switch up the vegetables to use what you have on hand, and vary the spices to fit your own tastes (I’m a wimp with spice, so amp that up if you’d like). And if you end up trying it out, let me know! Take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
What are your go-to film foods or dinner party meals? And what’s your favourite film (any other LOTR fans out there)?!
Fast Five Reasons to Try: Sweet Potato Chilli – Vegan and Plant-Based
- Two words – Sweet. Potatoes.
- Hearty, warming, and comforting
- Pairs well with many different side dishes – corn bread, rice, quinoa, rice cakes, etc.
- Perfect for meal prepping and freezing leftovers
- Customisable to use up your favourite veg, beans, and spices
Sweet Potato Chilli – Vegan and Plant-Based
Ingredients
- 2 sweet potatoes chopped
- 2 carrots chopped
- 2 cups cooked beans (black, kidney, etc)
- 1 can diced tomatoes
- 1 can water
- 1/4 cup red lentils
- 2 tbsp tomato paste
- 2 tbsp cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp chilli powder
- 2 garlic cloves diced
- 1 cup frozen corn and/or peas
Instructions
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Peel and chop all of your vegetables.
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Add the carrots + sweet potatoes (feel free to add other veg), tinned tomatoes, water, cooked beans, lentils, tomato paste, spices and garlic to a pot. Heat up on the hob/stove on high until boiling, then lower the heat to a simmer.
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Cook for about 30mins, or until lentils are cooked and veg has softened.
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Add the frozen corn/peas (can also add frozen/fresh spinach or kale for extra greens). Cook for another 5-10mins.
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Serve it up with corn bread, or whatever other sides you might like!
Recipe Notes
*Feel free to swap in whatever vegetables you have on hand, and use more/less spices to fit your own tastes.
*Post originally published August 19, 2018; updated January 9, 2023
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