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Vegan Chili-Not-Con-Carne with Baked Sweet Potato

vegan Chilli Con Carne Backed Sweet Potato recipe jay halford plant based cooking course


Vegan Chili Not Con Carne with Baked Sweet Potato

One of my favourite go-to one pots. Quick and easy to go in 30 minutes and can be made up in big batches to portion and freeze to.

Makes 10 Portions
Total Time: 1hr 30min
Plant based Cooking Course Jay Halford
Prep: 45min



  • Pre heat the oven to 200c and place in to the oven the sweet potatoes and bake for 30-40 minutes depending on the size. Pierced the potatoes with a knife in a few places before they go into the oven.
  • Place a large thick based saucepan on to a medium heat with a little cold pressed rapeseed oil allow it to come up to heat
  • Fine chop the red onion, garlic, chili and ginger and place into the pan and allow it to sweat down for 4-5 minutes until they become soft. Stirring regularly
  • Season as you go with salt and pepper
  • Small dice the carrot, courgette and peppers and add them to the pan as well and continue to sweat these down with the lid on the pan for a further 10 minutes stirring regularly
  • Remove the lid and add all of the ground spices (cumin, coriander, smoked paprika and chili powder)
  • Add in the tomato puree to the veg and mix it so that it coats all of the contents of the pan
  • Add the chopped tomatoes after this and bring the pan up to a gently simmer and leave for 30 minutes
  • Finish the chili with kidney beans and chickpeas, drain and rinse them and stir into the pan with the chili. Then sir in the chopped fresh coriander.