Slow Cooker Chunky Chilli with Sweet Potatoes
Perfect for busy autumn days, this recipe can be left to cook all day filling your kitchen with delicious smells.
Hours – unattended!
- 250g Diced Beef or Beef Strips
- 2 tins chopped Tomatoes
- 2tbsp BBQ Sauce
- 1tbsp Oregano
- 1tsp Paprika
- 1 Onion, chopped
- 1 tin Kidney Beans
- 1tsp Chilli Flakes
- 80g Watercress
- 2 Sweet Potatoes
- Olive Oil
- Salt & Pepper
- In a small frying pan, brown the beef and onions quickly. Add them to the slow cooker along with the tomatoes, BBQ sauce, kidney beans and spices. Leave on a low heat all day while you get on with other things.
- In the evening, heat the oven to 200∞C and rub the potatoes in a little oil with salt and pepper. Bake them for around 45mins, until they are cooked through (this can be done in the microwave in about 10 minutes, but you don’t get the crispy skins!)
- Before serving, add the watercress to the chilli and stir through. Serve the chilli over the baked potatoes.
You can top this chilli with your favourites, we love sour cream and chives, but you could also add some avocado for extra nutrients!