Vegetable and bean chilli

Vegetable and bean chilli

Adapted from Slow-Cooker Vegetarian Chili With Sweet Potatoes by Kay Chun on Real Simple

I’ve been meaning to make a chilli with something chocolatey in it ever since I spotted a post from Frugal Feeding a few weeks back.  This has cocoa powder in it, rather than real chocolate, and it’s a slow cooker recipe because I’m a little bit in love with mine.  You will hear some people say that everything that comes out of a slow cooker just tastes of celery, or carrot, or whatever, regardless of what you put in.  This is simply not true!  It does make delicious stews but if the ingredients and seasonings used every time are similar then they will all have a certain flavour.  But I can assure you this vegetable and bean chilli does not taste like a beef stew!  And neither does it taste like pulled pork, which is another great use for the slow cooker.  I’m also working on an overnight hot oatmeal recipe, because as mentioned in previous posts, I can’t be trusted first thing in morning to do anything complicated.  Finding breakfast ready-made for me is a fine thing but I need to make it during the day first so I can be sure it won’t burn the house down while we sleep!  But I’m rambling off topic here.  This is an excellent dish if you know you’ve got a hungry horde coming.  If your slow cooker is large you can double-up the ingredients.  That’s the other great advantage of using a slow cooker when guests are due – you can get most of the prep for your main dish out the way really early on, leaving you free to do other things before people arrive.  I’ll be posting a recipe for cornbread that goes well with it, but equally you can serve this with rice.

Vegetable and bean chilli

Prep time 10 minutes Cook time 7-8 hours Makes 4 adult servings

  • 1 medium sweet potato peeled and cut into chunks
  • 1 medium red onion, diced
  • 1 medium pepper, chopped into chunks (I used a small red and a small yellow this time)
  • 2x 400g can chopped tomatoes
  • 1x 400g can black beans, rinsed
  • 1x 400g can kidney beans, rinsed
  • 125 ml water
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp cocoa powder
  • 1 tsp garlic powder
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper (add more if you like some heat, this is very mild)
  • salt and pepper
  • yogurt, crème fraîche, or dairy-free alternative to serve (optional)
  • sriracha sauce (optional – to spice up individual portions after cooking)

Prepare all the fresh vegetables and place in the pot.  Top with the canned tomatoes, drained beans and water.  Stir together throughly.  Measure in the seasonings, adding a little salt and pepper.  Cook on a low heat for 7-8 hours until the chilli is thick and the sweet potato is soft.  Check and adjust the seasoning if necessary.  Serve with cornbread or long-grain rice, and optional toppings if using.


6 thoughts on “Vegetable and bean chilli

    • I’ve also had a recipe for chicken mole for about a hundred years and I’ve STILL not got around to making it. And now I’ve made this first. I don’t know what’s wrong with me!

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