Mexican Veggie Chilli with Sweet Potato Nachos & Guacamole

Vegetarian chilli gets an upgrade with this recipe from Mindful Chef. Served with sweet potato nachos and a flavour-paced guacamole, this chilli is a midweek treat.

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Our spicy veggie chilli is packed with filling kidney beans, an excellent source of protein and fibre, and served with sweet potato nachos and homemade guacamole. The sweet potato nachos are a delicious snack in their own right – they taste amazing and are a much healthier alternative to salty fried tortilla
chips. You could spoon over some fresh tomato and chilli salsa to add even more flavour!

Serves 2


1 red onion
140g courgettes
2 garlic cloves
300g sweet potatoes
coconut or olive oil
240g drained kidney beans
300g tinned chopped tomatoes
1 tsp chilli flakes
1 avocado
1 lime, juice
20g creamed coconut
40ml boiling water
sea salt and black pepper


Preheat the oven to 200°C/gas mark 6.

Finely dice the onion and courgettes and finely chop the garlic.

Peel and thinly slice the sweet potatoes. Toss with ½ tablespoon of oil and season with sea salt. Place the slices of sweet potato in a baking tray and bake in the oven for 15–20 minutes, turning halfway through.

Heat 1 teaspoon of oil in a medium-sized pan and fry the garlic and onion for 3 minutes, then add the courgettes and fry for a further 5 minutes.

Add the drained beans, chopped tomatoes and chilli flakes and simmer on a gentle heat for 10 minutes, until the sauce has thickened. Season with sea salt and black pepper.

Peel and de-stone the avocado and place it in a bowl with half the lime juice. Roughly mash the avocado with the back of a fork.

To make the coconut sauce, mix the creamed coconut with the boiling water in a bowl.

To serve, spoon the veggie chilli on to warm plates. Place the sweet potato nachos alongside and spoon over the crushed avocado, then drizzle over the coconut sauce and the remaining lime juice.

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