Kidney Bean and Kumara Chilli

  • 1large Kumara (400g), peeled and diced (2 1/2 cups when diced)
  • 2tbsp oil, divided
  • 1medium red onion, diced
  • 400g good quality tinned tomatoes
  • 400g tin kidney beans drained
  • 1tsp smoked paprika
  • 1/2tsp cayenne chilli pepper
  • 1/4tsp ground cinnamon
  • Salt
  • Black pepper
  • To serve: spring onions, fresh coriander, avocado.



  1. Toss the diced Kumara chunks in 1 tbsp oil, and lay them out in a single layer on a baking tray. Roast at 190°C for around 30 minutes, or until soft and slightly crispy around the edges.
  2. Meanwhile, add the remaining 1 tbsp oil in a large saucepan, and add the diced onion. Cook over a medium heat for a few minutes, until soft. Add the tinned tomatoes, kidney beans and spices, and bring to a simmer. Cook for at least 10 minutes, until the tomatoes have thickened and the mixture looks nice and rich.
  3. Add the roasted Kumara pieces to the pan, and mix well. Cook for a few more minutes, then season generously, and serve with your choice of toppings.