This dish is the ultimate mum-friendly dinner: it’s quick to prep, budget-friendly, and packed with wholesome ingredients that nourish the whole family. Even better? It’s one of those meals that tastes even better the next day, so leftovers are never a problem. You can double the batch, freeze portions for busy weeks, and have a homemade dinner ready to go whenever life feels a bit overwhelming (which, let’s face it, is often).
Motherhood is busy, messy, and often leaves very little time for cooking, especially as you’re juggling little ones, naps, and a million other tasks. That’s why having easy, nutritious meals ready to go is a total lifesaver — and this sweet potato and kidney bean chilli is a perfect example.
This recipe is hearty, comforting, and packed with hidden goodness, making it ideal for busy parents and toddlers alike. The sweet potato adds natural sweetness, creaminess, and fiber, while the kidney beans provide plant-based protein to keep everyone full and satisfied. It’s one of those dishes where you can sneak in a nutrient boost without anyone noticing — perfect for little ones who might be hesitant to eat their veggies.
It’s also an excellent meal prep option for mums-to-be or parents navigating newborn life. Make a big batch, freeze portions, and you’ve got a homemade, wholesome dinner ready whenever you need it. Serve it over rice, with baked potatoes, or scoop it straight from the pot for a comforting one-dish meal.
What makes this chilli even better is its versatility. You can adjust the spice for the adults while keeping a mild version for the kids, and it’s a real crowd-pleaser at family dinners. Plus, it’s budget-friendly, filling, and made with ingredients that are simple and easy to find.
Whether you’re in the thick of motherhood chaos, meal prepping for the week, or just looking for a cozy vegetarian dinner, this sweet potato and kidney bean chilli hits all the marks. It’s nourishing, freezer-friendly, and comforting — everything a good family meal should be.
Kidney Bean Chilli
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 medium sweet potato diced
- 2 cans kidney beans drained
- 1 can chopped tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable stock
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder
- salt & pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2–3 minutes until softened.
- Add diced sweet potato and sauté for 5 minutes.
- Stir in kidney beans, chopped tomatoes, tomato paste, vegetable broth, and spices. Mix well.
- Bring to a boil, then reduce heat and simmer for 30–35 minutes, stirring occasionally, until sweet potato is tender and the chilli has thickened.
- Taste and adjust seasoning as needed. Serve hot over rice, baked potatoes, or enjoy straight from the bowl.
Notes
Tips for Success
- Meal prep magic: Double the batch and freeze portions for busy weeks.
- Hidden goodness: Sweet potato sneaks in fiber and nutrients without overpowering the flavor.
- Adjust spice: Mild for kids, add extra chilli for adults.
- Consistency: Simmer uncovered if you want a thicker chilli; add extra broth for a soupier version.
💡 Tips for the Best Kidney Bean Chilli
- Double or triple the batch – this chilli freezes beautifully, making it perfect for meal prep and busy weeknights.
- Hidden veggies – finely dice extra carrots, zucchini, or even bell peppers to sneak more nutrients into the chilli for little ones.
- Adjust the spice – keep it mild for toddlers and add extra chilli powder or cayenne for the adults.
- Use canned beans for convenience – they save time, but if you prefer, cook dried beans from scratch to reduce sodium.
- Enhance flavor – add a splash of soy sauce or a teaspoon of smoked paprika for deeper flavor.
- Thicker or thinner – if your chilli is too thick, add a little water or broth. If too watery, simmer a bit longer uncovered to thicken.
- Serving ideas – serve over rice, with baked potatoes, in tacos, or with tortilla chips for variety.
- Boost protein – stir in some cooked quinoa or lentils for an extra protein punch.
- Veggie swap – add corn, peas, or leafy greens like spinach or kale in the last 5 minutes for extra color and nutrients.
- Fresh herbs on top – garnish with fresh coriander, parsley, or a squeeze of lime for extra freshness.
This sweet potato and kidney bean chilli is comforting, hearty, and perfect for busy weeknights or meal prep for the family. I’d love to hear if you give it a try — leave a comment below and let me know how it turned out!
