Sweet Potato Chocolate Chilli

  • Prep: 10 Minutes
  • Cook: 35-40 Minutes
  • Serves: 4-6
Calories 589
Carbs 32
Fat 33
Protein 34
Free From


  • 3–4 medium sweet potatoes, chopped
  • 2 tbsp olive oil for cooking
  • 2–3 tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 green pepper, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 1–2 red medium hot chillies, deseeded and finely chopped (depending on how hot you like your chilli)
  • 2 cloves of garlic, peeled and finely chopped
  • 1 tsp cayenne chilli
  • 1 tsp paprika
  • 1 heaped tsp cumin
  • ½ tsp cinnamon
  • 1 x 400g tin cannelli beans or kidney beans (optional, if tolerated)
  • 1 x 400g tin chopped tomatoes
  • 30g dark chocolate (85% cocoa)
  • 1 handful fresh coriander, roughly chopped
  • Celtic Sea or Himalayan Pink salt and freshly ground black pepper


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Place the potatoes on a baking tray and coat with the olive oil, salt and pepper. Place in the oven for 35–40 minutes or until cooked and slightly crispy around the edges.
  3. While the potatoes are cooking, heat some more olive oil in a large pan over a medium heat. Add the onions, peppers, garlic and chillies, stir and cook for around 5 minutes.
  4. Add the cayenne, paprika, cumin and cinnamon, stir through and cook for a few more minutes before adding the beans and tomatoes.
  5. Bring to the boil and then simmer lightly for around 30 minutes, stirring occasionally. If the sauce starts to become too thick, add a little water.
  6. Add the chocolate and stir through before adding most of the coriander (save a little for the topping). Add the sweet potatoes and more seasoning if required, then stir again.
  7. Serve topped with the remaining coriander.