Smoky Sweet Potato & Split Pea Chilli
A rich, smoky chilli with roasted sweet potato, yellow split peas and a square of dark chocolate, served over quinoa with sticky caramelised onions.
854 kcal
27g protein
32g fibre
per serving
Split peas are one of the most underrated ingredients in my cupboard: they’re cheap, they thicken the chilli as they cook, and they bring a serious amount of fibre. The square of dark chocolate is non-negotiable.
Smoky Sweet Potato & Split Pea Chilli
- Serves
- 3
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
Ingredients
Roasted sweet potato
The chilli
Extras
Method
Roast the sweet potato
- Preheat the oven to 200°C (180°C fan).
- Toss the sweet potato chunks with the olive oil and thyme.
- Spread onto a baking tray and roast for 25–30 minutes, turning halfway through, until golden and crisp.
Start the chilli
- Heat a large ovenproof pan or casserole dish over a medium heat.
- Add the sliced onion and cook for 5 minutes until softened.
- Stir in the garlic and tomato purée and cook for 1 minute.
- Add the smoked paprika, coriander, cumin and cayenne pepper. Stir for another 30 seconds until fragrant.
- Add the yellow split peas, chopped tomatoes and vegetable stock.
- Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
Finish the chilli
- Stir in the kidney beans, dark chocolate and lime juice.
- Continue cooking for 10–15 minutes, or transfer the dish to the oven at 180°C fan for 30 minutes, until the split peas are tender and the chilli has thickened.
Make the caramelised onions
- While the chilli cooks, heat the olive oil in a frying pan over a low heat.
- Add the onion rings and a pinch of salt.
- Cook gently for 15–20 minutes, stirring occasionally, until soft and caramelised.
- Stir through the lime juice during the last few minutes of cooking.
Assemble
- Fold the roasted sweet potato into the chilli.
- Divide the cooked quinoa between bowls.
- Spoon over the chilli.
- Top with the caramelised onions and avocado slices.
- Finish with an extra squeeze of lime and serve.
Per serving: 854 kcal · 27g protein · 32g fibre
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