Sweet Potato and Black Bean Chilli

Slow cooker sweet potato and black bean chilli, served over rice with cheese, tortilla crisps and all the usual toppings.

Servings: 6

Prep: 15m

Cook: 6h

Total: 6h15m

2 tbsp olive oil
680g sweet potatoes, peeled and diced into 2cm cubes
1 onion, diced
1 red pepper, diced
4 garlic cloves, crushed
2 x 400g tins chopped tomatoes (fire-roasted if available), undrained
2 x 400g tins black beans, drained and rinsed
1 small (about 115g) tin diced green chillies
600ml vegetable stock
2 tbsp chilli powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
150g frozen sweetcorn
Small handful of fresh coriander, chopped
2 tbsp fresh lime juice
Grated cheese, tortilla crisps, soured cream, spring onions and jalapeño, to serve
Cooked rice, to serve

Stir all of the ingredients together in the slow cooker.
Cover and cook for 6-8 hours on Low, or 3-4 hours on High, until the sweet potato is tender.
Season to taste with extra salt and pepper. Serve over rice, topped with grated cheese, tortilla crisps, soured cream, spring onions and jalapeño.