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Recipe

A Bite To Eat With Alice: Chili non-carne loaded sweet potato

Prep time
20
Cook time
65
Skill level
Low
Serves
6
Chilli non-carne loaded sweet potatoes topped with guacamole, yoghurt, cheese, and coriander.

Chili non-carne loaded sweet potato – a hearty, plant-based meal, packed with protein, fibre and bold flavours. (ABC TV: Wesley Mitton)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 5pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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When comedian Georgie Carroll wanted quick, nutritious meals to enjoy after a night on stage, Alice stepped in with this hearty, plant-based twist on a classic. 

Chopped onions, diced capsicum, sweet potatoes, and olive oil on a wooden surface.

A loaded sweet potato makes a great low-GI substitute for a regular loaded potato. (ABC TV: Wesley Mitton)

This chili non-carne loaded sweet potato is a fibre-rich, protein-packed alternative to the traditional loaded spud, swapping out heavy toppings for a vibrant mix of lentils, beans and smoky spices. 

A pot of simmering tomato-based chilli non-carne with a wooden spoon stirring the mixture

Let the tomato base simmer and reduce, allowing the flavours to deepen and the chili to thicken for a rich, hearty texture. (ABC TV: Wesley Mitton)

Topped with creamy guacamole, yoghurt and fresh coriander, it;s a nutrient-rich, vegetarian comfort food that's as satisfying as it is wholesome.

A thick, simmered pot of chilli non-carne with beans, lentils, and vegetables in a rich tomato sauce.

The chili non-carne is ready when it's thick, hearty and packed with flavour — perfect for loading onto sweet potatoes. (ABC TV: Wesley Mitton)

Tips

  • Cook out the tomato paste: This helps reduce acidity and enhances the depth of flavour.
  • Leave the lid off: Simmer uncovered to allow the sauce to reduce and thicken properly.
  • Stir gently: The acidity in the sauce helps keep the beans intact, but be careful not to mash them.
  • Use dried lentils and beans: They work well as a substitute, but be sure to pre-cook them as per the instructions.
  • Add meat if preferred: Any minced meat can be pre-cooked and added at the same time as the beans, for a non-vegetarian version.

Here's the full list of recipes from Season 2 of A Bite To Eat With Alice.

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 5pm on ABC TV.

A Bite To Eat With Alice: Chili non-carne loaded sweet potato

Prep time
20
Cook time
65
Skill level
Low
Serves
6

Ingredients

Potatoes

  • 3 medium sweet potatoes 

Chilli non-carne 

  • 2 tablespoons extra virgin olive oil 
  • 1 brown onion, finely diced 
  • 1 red capsicum, diced 
  • 4 cloves garlic, peeled and finely chopped 
  • ½ bunch coriander, stems finely chopped, leaves reserved for garnish 
  • 1 tablespoon ground cumin 
  • 1 teaspoon smoked paprika 
  • 400g can diced tomatoes 
  • 1 tablespoon tomato paste 
  • 1 teaspoon salt flakes 
  • ¼ teaspoon freshly-ground black pepper 
  • 400g can cooked brown lentils, drained 
  • 400g can kidney beans, drained 
  • 400g can black beans, drained  

Guacamole 

  • 2—3 avocados 
  • ½ lime, juiced 
  • 2 tablespoons plain yoghurt 
  • 3 coriander stems, finely chopped 
  • 2 garlic cloves, crushed 
  • Flaked salt, to season 
  • Freshly-cracked black pepper, to season 

To serve

  • Grated tasty cheese, to serve 
  • Natural yoghurt, to serve 

Method

  1. Halve the sweet potatoes lengthways and place face-down directly on the wire rack in the oven. Place a tray underneath to catch any drips as the sweet potatoes cook, then crank the oven to 200°C fan-forced (180°C conventional) and bake for 45—50 minutes, or until fork-tender. 
  2. Heat a large saucepan over medium heat. Add the oil, onion and capsicum. Sauté for 3—4 minutes, stirring frequently. Add the garlic, coriander stems, cumin and paprika and cook while stirring for 1 minute, or until the spice is fragrant. Add tomatoes, the tin's worth of water (to slosh out the tomato tin), tomato paste and salt and pepper. Stir to combine. Turn down the heat and gently simmer for 20 minutes. 
  3. Add the lentils and beans and give the mixture a stir, then gently simmer for another 35—40 minutes, or until the desired consistency (keeping in mind the beans will continue to soak up the liquid). Be sure to stir occasionally during this time, to prevent the chili non-carne catching on the bottom of the pan.  Once thickened, taste and adjust seasonings as needed with salt and pepper.
  4. Meanwhile, make the guacamole. Scoop the avocado flesh into a bowl and squeeze the lime juice over. Add the remaining ingredients and roughly mash together. Season with salt, pepper and/or more lime juice. 
  5. Top roasted sweet potatoes with chili non-carne, a generous sprinkle of grated cheese, dollop of yoghurt, blob of guacamole and reserved coriander leaves. 
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