Slow Cooker Sweet Potato Chilli
This easy slow cooker chilli is packed with veggies, with sweet potato and black beans in a smoky chilli sauce. It's a great budget meal and is gluten free, dairy free and vegan.
Servings: 4
Ingredients
- 500 g sweet potato chopped into 1-2cm chunks
- 400 g tinned black beans
- 250 ml gluten free vegetable stock
- 400 g tinned chopped tomatoes
- 1 red onion finely chopped
- 1 tbsp fresh coriander finely chopped
- 100 g tinned sweetcorn
- 3 tsp chopped garlic
- 1 red chilli deseeded and finely chopped
- 3 tbsp tomato puree
- 1 square 10g dark chocolate (at least 70% cocoa)
- 1 tsp cumin
- 1 tsp paprika
- 2 tsp chilli powder
- Salt and pepper
Instructions
- Add all of the ingredients to a slow cooker and mix together well, trying to ensure as much of the veg as possible is submerged in the sauce.
- Place the lid on and cook on high for 4-5 hours or low for 8-10 hours.
- Remove the lid, stir and then serve with soured cream and fresh coriander as a one-pot wonder. You can add rice if you like but I find it filling without!
Notes
Any leftovers can be stored in the fridge for up to 3 days or frozen and defrosted and reheated when needed.
Nutrition
Serving: 1g | Calories: 467kcal | Carbohydrates: 73g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 840mg | Fiber: 17g | Sugar: 17g
