boyfriend-approved chili bean

When I say boyfriend, I mean everyone—veggie enthusiast, veggie avoider, gluten-free eater, omnivore, seasoned chef, first-time cook. This dish has been loved by every dinner party, family member, and roommate I’ve shared it with. It’s a real crowd-pleaser.



The sweetness of the cinnamon-spiced roasted sweet potatoes combined with the kick of the red chilis makes for an easy, (in the kitchen and wallet)  filling autumn or winter meal. Plus, each bowl includes 4 out of 5 recommended servings of veggies!


DO BE AWARE: this recipe will produce a lot of chili bean. Great for weekly meal prep or family dinner—not so great for someone who hates leftovers.

boyfriend-approved chili bean

  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 2 medium sweet potatoes, cubed
  • 2 tsp olive oil
  • 1½ tsp cinnamon*
  • 1 tsp cumin*
  • 1 tsp cayenne (optional)*
  • 1 medium brown onion, chopped
  • 1 medium red onion, chopped
  • 1-2 cloves garlic, peeled and chopped finely
  • 3 medium capsicums (red, green, yellow), deseeded and chopped
  • 1½ cup mushrooms, chopped
  • 2-5 red chilis, chopped finely
  • 2 cans beans (black, red kidney, pinto, mixed – any is fine), drained and rinsed
  • 1 can corn, drained
  • 2 cans diced tomatoes (plus 2 cans full of water)
  • 2 medium bunches of coriander, chopped finely (reserve half for cooked chili)

*for more distinct flavor, an additional ½-1 tsp of these spices can be added to the simmering chili when it’s nearly finished


  1. Cube sweet potato into bite-sized pieces (can be left unpeeled).
  2. Add to bowl, coat with 1 tsp olive oil, cinnamon, cumin, and cayenne.
  3. Place sweet potatoes on baking tray, bake at 350F (180C) for 40 minutes, or until tender and filling your kitchen with a heavenly smell (turning halfway).
  4. While the sweet potato is roasting, prepare chili.
  5. In a large pot, heat 1 tsp olive oil, then saute onions on medium heat for 2-4 minutes until translucent. Add garlic and saute for 1-2 minutes longer.
  6. Add other veggies and let cook for a few minutes until mushrooms start to brown.
  7. Add beans, corn, tomatoes and two cans full of water. Stir in chopped stalks of coriander.
  8. Let simmer for 30 minutes, until much of the liquid has been reduced.
  9. Add cooked sweet potatoes and let everything cook together for 5 minutes.
  10. Top with finely chopped coriander. Serve with brown rice and add greek yogurt, sliced avocado, or crushed tortilla chips.

Hope you love it as much as I did!

One Comment Add yours

  1. Elizabeth Jones says:

    Thanks! This sounds delicious and I look forward to preparing for a robust eating teenager!


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