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.
Sweet potato chilli with rice
Serve yourself up a bowl with soul! Our special chilli con carne spice mix and a sprinkle of smoky paprika make light work of the sauce, and the tender chunks of sweet potato, kidney beans and basmati rice will definitely take care of your hunger and comfort cravings. A squeeze of lime seals the deal in this Highly Rated dish.
SWK: Source of fibre
Plants 6
SWK: Source of protein
Serving size
Ingredients
- 2 onion
- 800g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 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)
- 280g basmati rice
- 2 unwaxed lime
- 2 pepper
- 3 small sweet potato
- 4 garlic clove
- 4 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 2 tsp smoked paprika
- 2 tbsp tomato purée
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
Nutritional Information
Calories: 570
Protein: 17g
Carbs: 125g
Fat: 3.4g
Ingredients
- 2 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 1 tsp smoked paprika
- 1 onion
- 1 pepper
- 1 sweet potato
- 2 garlic clove
- 2 tbsp tomato purée
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 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)
- 140g basmati rice
- 1 unwaxed lime
Nutritional Information
Calories: 649
Protein: 21g
Carbs: 138g
Fat: 3.8g
Sweet potato chilli with rice
Serve yourself up a bowl with soul! Our special chilli con carne spice mix and a sprinkle of smoky paprika make light work of the sauce, and the tender chunks of sweet potato, kidney beans and basmati rice will definitely take care of your hunger and comfort cravings. A squeeze of lime seals the deal in this Highly Rated dish.
Cook time:
30 mins
Cuisine:
Mexican
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Chop & crush
- Peel and finely dice the onions, then deseed the peppers and dice into 2cm squares.
- Chop the sweet potatoes into 2cm cubes, then peel and crush the garlic.
Turn up the heat
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and sweet potatoes for 8 mins.
- Stir in the garlic and spice mix along with the paprika and tomato purée. Cook for 2 mins.
Things get saucy!
- Drain and rinse the kidney beans.
- Add the beans and chopped tomatoes to the frying pan, then crumble in the stock and pour in 250ml water (350ml for 4 portions). Stir well and simmer for 10-12 mins, until the sauce has thickened.
Simmer the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Add your final flourish
- Halve the limes, then squeeze the juice from 1 half (a whole lime for 4 portions) into the sauce (to taste). Cut the remaining lime into wedges.
- Serve the chilli on the rice with the lime wedges for squeezing.