Slow Cooker Sweet Potato & Bean Chilli (V/Vg)
Dive into the heartwarming comfort of this Sweet Potato & Bean Chilli – a vibrant twist on the classic chilli con carne but entirely vegan. This chilli swaps the traditional meat filling for the natural sweetness of sweet potatoes, complemented by a blend of red kidney and black beans. Each hearty spoonful is a testament to how the slow cooker can help you create amazing vegan food and not just meat!
The beauty of this recipe is how incredibly easy it is. All that is required is a bit of peeling, chopping and opening up of tins! Then it’s all over to the slow cooker. While mixing everything in the slow cooker, throw in a stock cube for added flavour. If you’re vegetarian or vegan, then of course use a vegan friendly stock cube. If you’re serving to meat eaters, you can use a beef stock cube. Just throw it in and stir or crumble it. If it doesn’t break up then it doesn’t matter – the heat of the slow cooker will do the trick.
After the slow cook, simply spoon into bowls and add toppings of your choice. I use fresh guacamole, sour cream, tortilla chips and fresh coriander, but you can leave out the sour cream to make it vegan. You could also swap out for plenty of other toppings – how about red onion, jalapeños, crispy onions or cheese?
Why You’ll Love This Recipe:
- Rich in Nutrients: Packed with fibre, vitamins, and plant-based protein.
- Effortlessly Delicious: Let the slow cooker do the work, infusing every bite with flavor.
- A Crowd-Pleaser: Ideal for gatherings, easy weeknight dinners, or meal prep for the week ahead.
Check out the video below to follow along as you make this recipe.
Slow Cooker Sweet Potato & Bean Chilli (V/Vg)
Equipment
- Slow Cooker
Ingredients
- 2 Medium sweet potatoes peeled and cubed (1 potato approx 125g)
- 1 Red chilli pepper seeds removed, finely chopped
- 3 cloves Garlic minced
- 800 g Tinned tomatoes 400g = 1 tin
- 400 g Tinned red kidney beans drained, 400g tin = 240g drained
- 400 g Tinned black beans drained, 400g tin = 240g drained
- 1 Vegetable stock cube Use beef if not vegetarian/vegan
- 2 tbsp Tomato puree
- 1 tbsp Ground cumin
- 2 tsp Paprika
- 1 tsp Chilli powder
- 1 tsp Dried oregano
To serve
- Any toppings of your choice, such as: fresh guacamole, sour cream (or vegan alternative), extra chilli, jalapeños, tortilla chips, red onion.
Instructions
- Peel and chop your sweet potato into chunks. Mince the garlic and finely dice the deseeded red chilli.
- Combine the sweet potato, garlic and chilli with all other ingredients in the slow cooker: tinned tomato, tinned red kidney beans and black beans, a stock cube (not mixed with water), tomato puree, cumin, paprika, chilli powder and oregano. Stir well until combined.
- Optional: for an extra kick add 1/2 tsp of cayenne pepper.
- Cook for 4 hours on high or 6-8 hours on low, or until the sweet potato is soft.
- Spoon into bowls and serve with toppings of your choice.
Nutrition
Nutrition calculations are estimates and do not include toppings. Check the nutrition information for your ingredients, as well as accounting for anything you choose to accompany the dish with.
