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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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Spicy Bean Chili With Leftover Roast Potatoes [Vegan]

  • 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

How to Prepare Spicy Bean Chili With Leftover Roast Potatoes [Vegan]

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Niki Webster

See My Recipes

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle. I have always loved cooking and eating food that makes me feel great, mainly light, natural, plant-based, and organic where possible. I hope my passion for plant-based food shines through, and it may tempt you into trying it for yourself.

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