Sweet potato chilli

Illustration appellation
  • Beaujolais Villages
Sweet potato chilli


  • 2 garlic cloves
  • 1 red onion
  • 2 carrots
  • 1 tbsp olive oil
  • 2 tsp brown sugar
  • 2 tsp paprika
  • ¼ tsp chilli pepper
  • 2 tsp allspice
  • 1 tin crushed tomatoes
  • 1 sweet potato
  • 5cl water
  • 500g red kidney beans (tinned in brine), drained
  • Salt and ground pepper
  • ½ bunch parsley, chopped


  • Step 1Peel and mince garlic and onion. Peel carrots then slice and cut into very small dice (brunoise).
  • Step 2Heat the oil in a casserole pot, stir in the brown sugar, spices, garlic, onion and brown for 2 mins over high heat. Add the carrots then continue cooking for about 10 mins, stirring regularly.
  • Step 3Then add the crushed tomatoes, diced sweet potatoes and water. Lower the heat and cover. Simmer for 15 mins.
  • Step 4After 15 mins, add the red kidney beans and season more, if needed. Simmer for another 10 mins.
  • Step 5Just before serving, add the chopped parsley. Serve with white rice.

Food and wine pairings
to taste

Spice-crusted salmon
Thai-style veal blanquette
Mexican-style rib of beef with bell pepper salsa