The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast veg & black bean chipotle chilli
This chipotally beats other chillies hands down! A squeeze of our bespoke hot chilli paste adds a superb smoky and spicy dimension to this chunky vegan chilli, packed with roasted sweet potato, carrots and green peppers. You’ll dish it up on white rice and add a final flourish with chopped spring onions and fresh coriander.
Plants 8
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 140g basmati rice
- 3 spring onion
- 1 handful of fresh coriander
- 1 small sweet potato
- 1 pepper
- 2 carrot
- 2 garlic clove
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 onion
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 635
Protein: 21g
Carbs: 145g
Fat: 4.6g
Ingredients
- 1 sweet potato
- 3 carrot
- 2 pepper
- 4 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 280g basmati rice
- 2 onion
- 4 garlic clove
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 460g black beans (Rehydrated black beans, water, salt.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 6 spring onion
- 1 handful of fresh coriander
Nutritional Information
Calories: 579
Protein: 19g
Carbs: 133g
Fat: 4.2g
Roast veg & black bean chipotle chilli
This chipotally beats other chillies hands down! A squeeze of our bespoke hot chilli paste adds a superb smoky and spicy dimension to this chunky vegan chilli, packed with roasted sweet potato, carrots and green peppers. You’ll dish it up on white rice and add a final flourish with chopped spring onions and fresh coriander.
Cook time:
35 mins
Cuisine:
Mexican
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Get the veg going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potato and carrots into roughly 2cm cubes. Deseed the peppers and dice into roughly 3cm squares.
- Put the sweet potato, carrots and peppers on a baking tray lined with baking paper and sprinkle with half the Mexican spice mix. Spritz with cooking spray and roast for 20-25 mins until soft and golden.
Boil that rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Simmer your chilli
- At the same time, peel and finely dice the onions, then peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions for 5-7 mins.
- Add the garlic, chipotle chilli paste and remaining Mexican spice mix and cook for 2 mins.
- Tip in the chopped tomatoes and beans with their water, crumble in half the stock cube and pour in 150ml water (use all the stock and 300ml water for 4 portions). Stir well and simmer for 5-8 mins, until thickened slightly.
Add some oomph!
- Thinly slice the spring onions. Finely chop the coriander.
- Stir the roasted veg into the beans along with half the spring onions and half the coriander.
Finish & serve
- Serve the chilli with the rice and sprinkle over the remaining spring onions and coriander.