Hello there,

Today I want to share my chili sin carne recipe, with delicious roasted sweet potatoes. There is something deeply satisfying in preparing a big batch of food when you have guests over, or to ensure a good menu all week through. And it is all the more pleasant when it’s a dish cooked in sauce, exotic and spicy. You can enjoy this chili with rice, quinoa, guacamole and even tortillas. And if you were a bit too generous with chili, you can add a dollop of yogurt (soya, coconut or greek).

Like every dish cooked in sauce or stew, it’s better to let it simmer. Count at least 1H30 to make it. And remember that the day after will make it even better. 

Chili sin carne

Portions 6 serving


  • 1 kg sweet potatoes
  • 2 peppers
  • 1 onion
  • 1 garlic clove
  • 400 g kidney beans
  • 200 g sweet corn (optional)
  • 100 g cherry tomatoes
  • 400 g tomato puree
  • 1 &1/2 tsp ground cinnamon
  • 2 tbsp ground paprika
  • 2 tsp cumin (ground of seeds)
  • 1 tbsp ground coriander
  • 1/2 to 1 tsp cayenne pepper
  • 1/2 red chili
  • 2 tbsp sunflower oil
  • fresh coriander leaves


  1. Preheat the oven to 200°C.

  2. Rince the sweet potatoes and cut them in chunks. 

  3. Roast them for 40min with a dash of sunflower oil. Sprinkle cinnamon, cumin and cayenne pepper. 

  4. In the meantime, cut the onion and garlic and brown them slowly. You can cover the pan. 

  5. Roughly cut the peppers, and the chili finely. Add them to the heat. 

  6. Add the spices : cinnamon, cumin, paprika, salt and pepper. Cover the pan. 

  7. Rince the kidney beans (and sweet corn), pour them in the casserole. Leave it for 10min. 

  8. Add-in the tomato puree. Stir well. It needs to boil once, so put the heat up, and then lower it. 

  9. Cut the cherry tomato in half and add them to the stew.

  10. Add a small glass of water. Let it cook slowly for 30min, stir from time to time. 

  11. Take the sweet potatoes out and save them. 

  12. Once the chili takes this nice brunish colour, and that the tomatoes taste like the spices, add in the sweet potatoes. 

  13. Let simmer for another 10min. 

  14. You can have it with rice, avocado, quinoa.. If it is meant for dinner or tomorrow, let it cool down out of the heat for a couple hours before you put it in the fridge. 

As for drinks, if this is a big fiesta, I’d advice some margarita. Viva Mexico!

I’ll leave you with a song my dad and I like, putting me in the mood for Mexican food. 




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