This is the only chilli recipe you’ll need all winter. Think cosy nights in front of an open fire, cable jumpers and a bowl of something warming- and you’re on the mark. 

This chilli strikes the savory- sweet balance with a delicious smoked flavour, with sweet potatoes, peppers and smoked paprika, alongside the unexpected, subtle sweetness of cinnamon. I haven’t lost my marbles, I really am suggesting a hint of cinnamon in chilli- it’s a tried and tested recipe that has become a firm family favourite! And it smells fantastic when cooking… 

Top with chunks of creamy avocado and fragrant flat-leaf parsley; serve with plenty of rice and sweetcorn (and it tastes fantastic the day after, if there are any leftovers). 

Happy Winter! 

Serves 4 


1 can of chopped tomatoes 
2 medium sweet potatoes, chopped into even chunks 
1 onion, chopped roughly 
1 red pepper, sliced 
1 green pepper, sliced
1 celery stick, sliced finely 
1 can of red kidney beans, drained and rinsed 
50ml water
1 tbsp tomato ketchup
2 tsp chilli powder 
1 tsp smoked paprika
1 tsp Marmite 
1/2 tsp ground cinnamon 
1 avocado, chopped 
Handful of flat-leaf parsley, chopped roughly


1. In a large pan, add the chopped tomatoes, sweet potatoes, onion, red and green peppers, celery, kidney beans and water and cook over a medium heat for 20 minutes, stirring occasionally. 
2. Spoon in the tomato ketchup, chilli powder, smoked paprika, Marmite and cinnamon. Stir to combine and cook for a further 10 minutes. 
3. Sprinkle over the avocado and parsley. 

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