Slow Cooker Sweet Potato & Bean Chilli (V/Vg)
Ultimate Vegan Sweet Potato Chilli. A cosy & flavourful slow cooker recipe.
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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
Calories: 258kcalCarbohydrates: 54gProtein: 11gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 917mgPotassium: 1226mgFiber: 14gSugar: 12gVitamin A: 16669IUVitamin C: 44mgCalcium: 165mgIron: 6mg
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