Three Bean Sweet Potato Chili

This Three Bean Sweet Potato Chili is one of our favourite mid week dinners. It is one of those meals, along with my One-Pot Spicy Vegetable Rice, my Sticky Chili Ginger Tofu and my Lentil Shepherd’s Pie, that is in regular rotation because we enjoy it so much and also because it is so convenient.  There is absolute minimal effort and hands on time needed and the finished chili is crammed full of flavour.

I originally published this recipe when I first started my blog and the photos really didn’t do it justice. Because of this it hasn’t been as popular as it deserves to be so I decided to give it a face lift and reshoot the pictures when I made it for dinner a few weeks ago.

The easiest way to cook this chili is in a slow cooker. Just throw everything in then leave it to bubble away slowly while you go off and do other things. It works equally well in a pan if you don’t have a slow cooker.

As well as being easy and flavourful, this Three Bean Sweet Potato Chili is really budget friendly. It makes a lot so is great for hungry families and it reheats and freezes really well. The leftovers always seem to taste even better and are perfect for those nights when you don’t have the time or energy to cook.

Ingredients

• 300g | 1½ cups dried beans , soaked overnight. I used half a cup each of lima, black beans and black eyed beans but any beans work so use whatever you have in your store cupboard. If using kidney beans please see recipe note. (You can sub 3 14-16oz cans of beans instead of dried beans).
• 28fl oz / 796 mls crushed tomatoes , chopped tomatoes would also work but blend them up until smooth before using
• 1 large onion , chopped finely
• 1 large sweet potato , peeled and cubed
• 4 fat cloves garlic
• 2 bay leaves
• 1 tablespoon mixed dried herbs
• 1-2 teaspoon dried chilli flakes (I used 2 as I like it spicy)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cacao , cocoa powder or 1 square of good quality dark chocolate (trust me here, it works!)
• 1 teaspoon sugar (optional but brings out the flavours. Any sugar will do but I use coconut sugar)
• 500mls | 2 cups water , (reduce to 200mls if using tinned or pre-cooked beans).
• Salt and pepper
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Instructions

1. Put all of the ingredients into your slow cooker .
2. Stir them well
3. Set slow cooker to your desired heat setting depending on how long you want it to cook for, I cooked mine on low for about 7 hours as I was at work all day but if you set it to high it would be ready after about 4 hours.
4. ......................................

for full instruction please see : avirtualvegan.com

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