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.
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.
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Open on TikTokSmoky 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: 27g protein · 32g fibre
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