sweet potato chilli
Slow Cooker Sweet Potato Chilli
Serves 4
Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
  1. 1 medium red onion, chopped
  2. 1 green bell pepper, chopped
  3. 1 red bell pepper, chopped
  4. 2 medium sweet potatos, peeled and cut into 1⁄2-inch pieces
  5. 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic
  6. 1/2 - 1 teaspoon chilli powder or 1 chilli (don't include all the seeds unless you want it hot!)
  7. 1 teaspoon ground cumin
  8. 1 teaspoon cayenne pepper
  9. 2 teaspoons unsweetened cocoa powder
  10. ¼ teaspoon ground cinnamon
  11. ground sea salt and black pepper
  12. 1 can chopped tomatoes
  13. 1 can black beans, rinsed and drained
  14. 1 can kidney beans, rinsed and drained
  15. 1 tbsp tomato puree
  16. 1 160ml can of coconut cream (optional)
  17. Around 2 cups of vegetable stock (400ml)
  1. Sautée the chopped vegetables (onion, peppers and sweet potatoes) in one to two tablespoon of olive oil on medium-high heat.
  2. Once the onions start turning translucent, turn the heat down to medium-low. Add the garlic and spices (chilli powder or chilli, cumin, cayenne, cocoa powder, cinnamon, and a dash of salt and pepper) and canned ingredients (tomatoes, beans and broth), tomato puree and stir. Add in the coconut cream if desired.
  3. Either continue to cook on the hob until the sweet potatoes are soft and the liquid has reduced or place in a slow cooker on medium for around 4 hours.
  1. Leave out the coconut cream if you prefer your chilli hot!
Adapted from cookieandkate.com
Adapted from cookieandkate.com
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