What to do with leftover potatoes? This tasty, hearty, and healthy meal is the answer! A little bit of sweetness and a touch of savory flavor make this spicy chili the perfect go-to meal for cold days.

Spicy Bean Chili With Leftover Roast Potatoes [Vegan]

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  • Leftover roast potatoes
For the Paste:
  • 1 onion roughly chopped
  • 1/2 teaspoon chili flakes
  • 1 teaspoon cumin seeds
  • 4 cloves garlic sliced
  • 1/2 teaspoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 5 organic plum tomatoes, roughly chopped
  • 2 cups water
For the Chili:
  • 1 teaspoon balsamic vinegar
  • 2 teaspoon maple syrup
  • Good pinch sea salt and black pepper
  • 2 15-ounce cans organic cannelloni beans
  • 1 15-ounce can organic red kidney beans


  1. Make a paste by adding all the ingredients into a mini chopper or food processor to pulse to a paste.
  2. Add the paste a large saucepan with 1 tablespoon olive oil, fry for 4-5 minutes on a medium heat Add in the tomatoes, water, balsamic, maple syrup, tamari, and salt, and simmer for 10 minutes before adding in the beans.
  3. Simmer for a minimum of 10 minutes – the longer you simmer, the more developed the flavor will become.
  4. Great with leftover roast potatoes.


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