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· Recipe,healthy food,healthy lifestyle

Hello Everyone, for those of you who read one of previous blogs on 'Healthy Eating on a Budget' or follow me on Instagram (@jasmineliza_) you would have seen that I uploaded a photo of my vegan chilli that I meal prepped for the week. 

This one is a super easy, super healthy and super cheap meal to have... SUPER! It serves four to six depending on your portion preference but for me I found that it serves six portions. Three of these I keep in the fridge and three I keep in the freezer for another week!


  • 2 medium size sweet potatoes
  • 2 x 400g chopped tomatoes
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • sea salt and ground black pepper to taste
  • olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 x garlic cloves
  • 2 x 400g of beans (I buy a can of two different beans and alternate between chick peas, pinto, kidney or cannellini

The best part about this recipe is that you can mix and match ingredients, add chillies if you're a spice person, add in extra vegetables or lentils to feel fuller or herbs to taste.


  • Preheat oven to gas mark 6/ 200°C/ 400°F
  • Peel sweet potatoes into chunks, sprinkle with olive oil, add spices, salt and pepper and spread out onto a baking tray putting it in the oven for 40 minutes. They should be nice and soft after this amount of time
  • In the meantime peel and roughly chop the onion, de seed and chop peppers, peel and chop garlic finely
  • In a medium pan through in two swigs of olive oil, add the onion, peppers and garlic and cook for 5-10 minutes, stirring and checking until they are slightly wrinkled
  • Whilst these are cooking, drain the beans and add to a pan with the tinned tomatoes, keep stirring as they come to the boil and leave for 25 minutes until thickened (add cold water if it gets too thick)
  • Stir all ingredients in together in a large mixing bowl when cooked
  • Serve with brown rice or quinoa, sour cream and chives

I do not own this recipe however I have modified and changed some ingredients and taken some out to suit my taste. This has been one of my favourite dishes and I have had the recipe written in my own personal recipe book for a long time and for that reason I cannot identify the source I originally found it from. I will always mention at the bottom of my recipes whether they are my own or taken from elsewhere.

Happy cooking!

J x

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