This is a lovely alternative to traditional chili con carne. It’s packed with good stuff, making it a great choice for veggie- and meat-eaters alike. I like to serve it with sour cream, guacamole, and either rice or tortilla chips, but it’s totally up to you.

When you get the hang of this recipe, keep things interesting by varying the types of beans you use or swapping the chillies for some hotter varieties, if you like. (Serves 4 to 6)

What You’ll Need

  • Potato/vegetable peeler
  • Knife
  • Chopping board
  • Measuring spoons
  • Baking tray
  • Large saucepan
  • Tin opener
  • Sieve
  • Wooden spoon


  • 500g or 1 ¼ lbs sweet potatoes
  • 1 level teaspoon cayenne pepper, plus extra for sprinkling
  • 1 level teaspoon ground cinnamon, plus extra for sprinkling
  • 1 heaped teaspoon ground cumin, plus extra for sprinkling
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 cloves of garlic
  • A bunch of fresh coriander
  • 1 fresh red chilli
  • 1 fresh green chilli
  • 2 cans of beans, such as kidney, chickpeas, pinto, cannellini
  • 2 cans of chopped tomatoes