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Ready in 25 minutes

White Bean, Pepper & Roasted Sweet Potato Chili

with Mexican-Spiced Sour Cream

Cooking time

25 minutes




470 /serving

Increase your bowling average with steaming bowls of rib-sticking vegetarian chili. This one puts a spin on the meatless formula by using white kidney beans as a key nutritious element, flanked by chunks of roasted sweet potatoes and morsels of sweet pepper. Freshly minced garlic and a dash of red wine vinegar come in to counterbalance this Mexican-inspired stew. Be sure to get a strike by dolloping each serving with warmly spiced sour cream.

We will send you:

  • 450g Sweet potatoes
  • 2 Garlic cloves
  • 1 Sweet pepper
  • 398ml Tomatoes (canned)
  • 540ml White kidney beans (canned)
  • 30ml Red wine vinegar
  • 43ml Sour cream
  • 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Sulphites

You will need:

Large pot
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
4 g
Saturated Fat
2 g
1670 mg
Total Carb
102 g
23 g
21 g
31 g
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Roast the sweet potatoes
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
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Mise en place
Meanwhile, drain and rinse the kidney beans; mash ½. Core and medium-dice the sweet pepper. Mince the garlic.
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Start the chili
In a large pot, heat a drizzle of oil on medium-high. Add the sweet pepper, garlic, all but a pinch of the remaining spices and S&P. Sauté, 2 to 4 min., until beginning to soften. Add the vinegar and sauté, 30 sec. to 1 min., until evaporated.
a picture
Finish the chili
To the pot of sweet pepper, add the kidney beans, tomatoes, ⅔ cup water (double for 4 portions) and a big pinch of S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 6 to 10 min., until thickened.
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Make the spiced sour cream
Meanwhile, in a small bowl, combine the sour cream, remaining spices and S&P.
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Finish & serve
To the pot of chili, add the sweet potatoes; stir well. Divide the chili between your bowls. Top with the spiced sour cream. Bon appétit!