You Can Make This Sweet Potato Chilli in Your Slow Cooker
Hearty and delicious, this chilli can be left to happily bubble away for hours
Sweet Potatoes in their skins are rich in fibre, as are kidney beans and watercress, and combined with protein-rich beef, you have a really nutritious dish.
Serves
2
Prep time:
10 mins
Cook time:
Hours – unattended!
Ingredients
- 250g diced beef or beef strips
- 2 tins chopped tomatoes
- 2 tbsp barbecue sauce
- 1 tbsp oregano
- 1 tsp paprika
- 1 onion, chopped
- 1 tin kidney beans
- 1tsp chilli flakes
- 80g watercress
- 2 sweet potatoes
- Olive oil
- Salt and pepper
Method
In a small frying pan, brown the beef and onions quickly. Add them to the slow cooker along with the tomatoes, barbecue 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 200C and rub the potatoes in a little oil with salt and pepper. Bake them for around 45 minutes, 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!
