Search all of our recipes

Quinoa, Sweet Potato and Bean Chilli


  • 1 onion, diced
  • 3 cloves garlic or garlic powder
  • 1 medium sweet potato
  • 1 tin diced tomatoes
  • 700g jar tomato passata
  • 2 tins organic kidney beans
  • 1/4 cup peanut butter
  • 1 cup quinoa
  • Chilli powder to taste
  • Smoked paprika to taste
  • 2 tbsp dried oregano or mixed herbs
  • 1 tsp cumin
  • Sprinkle of cinnamon
  • Salt and pepper

To serve

  • Steamed green veggies or rice
  • Cocobella Natural Coconut Yoghurt


In a large pot, sauté onion and garlic until soft. Add in cubed sweet potato, tinned tomatoes and passata along with three cups of water, then mix well. Drain and rinse the kidney beans then add to your pot, along with all remaining ingredients. With the herbs and spices you can add them to taste, starting with a teaspoon of each then work your way up to more flavour/heat.

Leave to simmer for about 45 minutes, stirring occasionally, until sweet potato is softened and the sauce is thick. Serve with rice, veggies or both! Top with Cocobella Coconut Yoghurt.

Leftovers can be frozen – and reheated for a quick dinner or lunch.

You may also like...

Free recipe e-book

Sign up to Cocobella Monthly for exclusive recipes, prizes & more!