Recipe: Using-everything-up chilli


Online Food Editor Sarah shares her using-everything-up veggie chilli recipe with us: perfect as a winter warmer for chilly February nights.


This recipe was inspired by a Sunday afternoon raid of the fridge / cupboards, hoovering up everything that was about to go off, and creating something out of it. Mix and match as you see fit - whatever veg you have lying around will go in well.

Cooking time: 30 mins / Serves 4

  • 2 sweet potatoes, peeled and cubed
  • 2 peppers (any colour)
  • 1 can of red kidney beans
  • 1 red chilli
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 carton chopped tomatoes
  • 200ml veg stock
  • Squirt of tomato puree
  • Cumin
  • Paprika
  • Salt & pepper
  • Spoon of honey
  • Flour tortillas


  1. Coat the sweet potato in a splash of oil, spoon of honey, 2 tsps cumin and 2 tsps paprika, as well as a healthy dose of salt & pepper. Roast in the oven for 30 mins or so until cooked.
  2. Meanwhile, slice the peppers lengthways, and add chopped onion, garlic, finely sliced chilli and peppers to a hot saucepan.
  3. Cook until slightly softened (5 mins), then add the tomatoes, stock, tomato puree, and another 2 tsps cumin and 2 more tsps paprika.
  4. Cook for another 5-10 mins, then add the kidney beans, cooking for another 5 mins.
  5. Chop tortillas up into triangles and bake in the oven until crisp (5-7 minutes), then seaso liberally with salt / pepper.
  6. Remove sweet potato from the oven and mix into the saucepan, and heat through until it's all well-mixed.
  7. Serve immediately with the home-made tortilla chips, a dash of grated cheese on top, and guacamole / sour cream if there's any to hand!

Featured image credit: flickr / rory mcharg

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Sarah Roller

Online Food Editor 2017/18, final year History student & enthusiast about pretty much everything except mushrooms.