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Vegetarian chili with sweet potato wedges and guac

Libby Limon BSc NT mBANT / Feb 25, 2016

What better way to warm up this winter than with a warm hearty bowl of our vegetarian chili? This quick comfort is bound to please and with 21g of protein per portion it’s sure to curb your hunger and leave you feeling satisfied.


Ingredients, serves 2

1 tin                water

1 tin                black beans (drained and rinsed)

1 tsp.              smoked paprika

1 tsp.              vegetable bouillon powder

¾                    juice of lime

1 cob              of sweetcorn (sliced from the cobb)

½ bunch         of coriander


600g/2 med   sweet potato (cut into wedges)

1 tsp.               olive oil

Sea salt and black pepper


½                     avocado

1 tbsp.            red onion (very finely chopped)

¼                    juice of lime

Sea salt and black pepper to taste


1. Preheat the oven to 180°C.
2. Toss the sweet potato in oil and seasoning. Place on baking sheet on baking paper and bake for 45mins
3. Meanwhile prepare the chili. Sweat of the onions and garlic in the olive oil for 5mins or so.
4. Add the beans, smoked paprika, tomatoes, bouillon powder and water. Bring to the boil and cook for 30 mins, stirring occasionally, adding a little water if becomes too dry.
5. Then add the sweetcorn, lime juice and seasoning for a further 5 mins.
6. Lastly add the stir through the coriander.
7. To prepare the guacamole, mash the avocado with the other ingredients.
8. Serve the chili with the wedges and side of avocado.