Speedy veggie recipe: Baked Sweet Potatoes With Chilli Con Carne

Published Thursday, Jan 29 2015, 18:20 GMT  |  By  |  Add comment
After a long day at work, the last thing you want is to spend hours slaving away in the kitchen making your dinner. We have a great speedy supper idea here, which is meat-free and takes just five minutes to prep.

Your rumbling stomach will be more than satisfied with these gorgeous baked sweet potatoes, which are topped with a veggie-friendly chilli con carne and garnished with soured cream and chillies. A fab meal for your mid-week tea!

Sweet potato and vegetarian chilli

© Quorn


  • 4 large sweet potatoes or 8 smaller ones
  • 300g Quorn Mince
  • 1 tablespoon olive oil
  • 1 medium sized onion, chopped
  • 1 satchet chilli con carne seasoning (vegetarian ones are available)
  • 1 red chilli, finely chopped
  • 400g tomato passata
  • 150ml water
  • 400g tin red kidney beans, drained
  • 1 bunch of fresh coriander, finely chopped
  • Soured cream and red chillies if required for garnish


1 Preheat the oven to 200C/400F/Gas mark 6. Bake the sweet potatoes for around 40 minutes until soft.

2 Meanwhile, gently fry the onions in the oil until softened. Add the Quorn mince, spice satchet , red chilli, tomato passata, water and kidney beans. Bring to the boil then simmer for 15-20 minutes. Stir in the chopped coriander.

3 When the sweet potatoes are cooked carefully cut lengthways and top with the chilli.

4 Garnish with soured cream and chillies.

Prep Time

5 minutes

Cook Time

45 minutes

Nutrition Information

Serves 4

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