Chilli non carne

A nutrient-packed meat-free tasty dish rounded off with hummus and wholegrain rice.

Prep: 10mins

Cook: 25mins

Ready in: 35mins

Serving Size: 4

Dietary info: Dairy Free Gluten Free Vegan Vegetarian Baby-Friendly Batchcooking Family Food Lunch/Dinner Plant-Based Pregnancy Friendly


  • 3-4 sweet potatoes
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of cayenne pepper (optional)
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 2 red peppers
  • 2 sticks of celery
  • 2 x 400g chopped tomatoes
  • 2 tablespoons of tomato puree
  • Juice of 1 lime
  • 1 tablespoon of white wine vinegar
  • 2 cans of pulses (kidney beans, pinto beans, chickpeas, cannellini beans etc etc )
  • 400g wholegrain rice
  • Hummus for topping

How To Make It

  • Step 1.

    First peel and cut 3-4 sweet potatoes into bite sized pieces. Sprinkle some olive oil on them and a shake of cumin and paprika then roast in the oven at 180 for 30 mins.
  • Step 2.

    Then dice an onion and cook on a low heat in a splash of olive oil. Add a teaspoon each of paprika and cumin (and cayenne pepper if you’re not cooking for little ones) and 2 cloves of crushed garlic.
  • Step 3.

    Dice 2 carrots, 2 red peppers and a few sticks of celery, add to the pan. Cook together for 5 minutes before pouring over 2 cans of tomatoes and two tablespoons of tomato puree.
  • Step 4.

    Add the juice of a lime and a tablespoon of white wine vinegar and cook for a further 10-15 minutes then stir in 2 cans of pulses, here I’ve gone for kidney and pinto beans but feel free to use any you want.
  • Step 5.

    Lastly stir in the cooked sweet potatoes and serve over wholegrain rice. I’m also topping my chilli with hummus which is a great way of getting in some extra nutrients, plus the creamy taste goes so well with the spice.

Serve & Enjoy

Nutritional Info

Bags of protein, fibre and other good stuff from the pulses and sweet potato plus good vitamins in the carrots, peppers and celery.

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