HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Veggie Chilli (v)
Spiced Veggie Chilli (v)

Spiced Veggie Chilli (v)

with Cheesy Sweet Potato Topping

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Five of your five-a-day? Check. Delicious flavour? Absolutely. There are few things more comforting to eat than a big bowl of vegetarian chilli. And our take on this classic recipe will definitely not disappoint. A rich veggie-packed chilli topped with roasted sweet potato and golden melted cheese. You are welcome. This is the thing that veggie dreams are made of.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

1 unit(s)

Yellow Pepper

½ bunch(es)


½ unit(s)

Green Chilli

1 pack(s)

Red Kidney Beans

1 pot(s)

Ground Cumin

1 pot(s)

Smoked Paprika

½ sachet

Vegetable Stock Powder


3 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

2 unit(s)

Vine Tomatoes

1 unit(s)

Baby Gem Lettuce

½ unit(s)


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

75 milliliter(s)


1 unit(s)

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2908 kJ
Energy (kcal)695 kcal
Fat22.0 g
of which saturates11.0 g
Carbohydrate93 g
of which sugars36.0 g
Protein30 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Mixing Bowl
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Chop the sweet potato into small 2cm chunks (no need to peel!). Place on a baking tray, drizzle over a glug of oil and season with salt. Toss together and pop on the top shelf of your oven. Roast until soft and slightly crispy round the edges, 20-25 mins. Turn halfway through cooking.


Halve, then remove the core from the yellow pepper and chop into 2cm pieces. Roughly chop the coriander (stalks and all). Halve the green chilli lengthways, remove the seeds and finely chop. Drain the kidney beans in a colander and rinse under cold water.


Heat a splash of oil in a frying pan on medium heat. Add the pepper and cook until softened, 5-6 mins more. Add the chilli (add less chilli if you're not a fan) along with the cumin, smoked paprika and half the coriander. Stir and cook for 1 minute more. Add the chopped tomatoes, kidney beans and water (see ingredients for amount). Stir in the stock pot.


Lower the heat slightly and simmer until reduced by half and is thick and tomatoey, 15 mins. Chop the vine tomato into 1cm cubes. Remove the root from the baby gem lettuce and thinly slice.


Zest the lime and pop into a mixing bowl, squeeze in the lime juice. Add the olive oil (see ingredients for amount), a pinch of salt and pepper and a pinch of sugar (if you have some). Whisk together with a fork and set aside. Add the tomato and lettuce and toss just before serving.


Spoon the chilli mixture into an ovenproof dish. Remove the sweet potato from your oven and set the grill to high. Arrange the sweet potato on top of the chilli mixture and sprinkle over the cheese. Pop under your grill until the cheese has melted, 3-5 mins. Share between your plates and serve the salad on the side. Finish with a sprinkling of the remaining coriander. Enjoy!