September 28, 2023

Healthy Plant-Based Sweet Potato Chilli

Healthy Plant-Based Sweet Potato Chilli: A Budget-Friendly Meal, with Ingredients Delivered to Your Door in Minutes

Enjoy a delicious and budget-friendly sweet potato chilli with all the ingredients you need delivered to your door in minutes with DeliveryDrop! This vegetarian and gluten-free chilli is easy to make and can be frozen for later. It’s the perfect weeknight meal or special occasion dish.


  • Order your ingredients online from DeliveryDrop and have them delivered to your door just in time for dinner so you can make this delicious chilli in no time!
  • This recipe is easy to customise. Add your favourite toppings like avocado, sour cream, or cheese.
  • Leftovers can be frozen for later. Simply reheat in the microwave or on the stovetop.


  • 6 sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 x 95 g jar of chipotle chilli paste
  • 500 g fresh or frozen chopped mixed onion, carrot & celery
  • ½ a bunch of coriander
  • 3 x 400 g tins of black beans
  • 3 x 400 g tins of plum tomatoes
  • 60 g feta cheese


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Put a large deep casserole pan on a medium-high heat.
  3. Peel the sweet potatoes, placing them in the pan as you go.
  4. Add 1 tablespoon of olive oil and fry for 5 minutes, turning occasionally, until starting to get golden.
  5. Push to one side, add the cumin, let it sizzle, then spoon in the jar of chipotle chilli paste and add 2 jars’ worth of water.
  6. Tip in the chopped mixed veg, finely chop and add the coriander stalks, reserving the leaves, then bake for 1 hour.
  7. Remove from the oven and add the beans, juice and all, then the tomatoes, scrunching them in through clean hands, along with 1 tin’s worth of water.
  8. Stir well, then roast for another hour, or until the sweet potatoes are tender.
  9. Season to perfection, then – if enjoying straight away – crumble over the feta and tear over the coriander leaves, to serve.
  10. Enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals.

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