This spicy and comforting chilli is packed with plant-powered goodness, making it suitable for vegans. Throw in any veggies or beans you have to hand for a quick improvised dinner.

Ingredients (serves 8)

  • 1.2kg sweet potato, washed & cut into wedges
  • 50ml rapeseed oil
  • 300g onion, finely sliced
  • 10g garlic, crushed
  • 240g carrots, peeled & diced
  • 64g celery, diced
  • 800g chopped tomatoes, canned
  • 240g red pepper, chopped
  • 24g fresh red chilli, finely sliced
  • 400g kidney beans, canned & drained
  • 400g black beans, canned & drained
  • 400g borlottii beans, canned & drained
  • 3 tsp tomato purée
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 3 tsp smoked paprika (non-smoked paprika will do)
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/2 tsp salt
  • 15g Cajun spice
  • 140g fresh coriander, chopped


  1. Pre-heat the oven to 180°C.
  2. Parboil the sweet potato for 5 minutes, then drain.
  3. Heat 30ml of the oil in a heavy-based pan and gently fry the onion, garlic, carrots, celery and chilli.
  4. Add the tomato purée, cumin, coriander, bay leaf, cinnamon stick, smoked paprika and salt.
  5. Stir and cook for a couple of minutes then add the chopped tomatoes and pepper.
  6. Bring the pan to a simmer, cover and leave to cook for 10-20 minutes stirring occasionally.
  7. Add 20ml of oil to a large tray, add the sweet potato and sprinkle over the Cajun spice.
  8. Roast in the oven for 30-40 minutes, turning occasionally.
  9. Add all of the beans to the pan and cook for a further 10-15 minutes.

To serve

Serve the wedges topped with chilli and sprinkled with fresh coriander