Ingredients
1 large sweet potato, peeled and cubed
2 400g tins chopped tomatoes
400g tin black beans, rinsed
400g tin kidney beans, rinsed
1 red pepper, deseeded and chopped
1 red onion. chopped
4 garlic cloves, peeled and crushed
1 tbsp chilli powder
1 tbsp ground cumin
2 tsp smoked paprika
2 tbsp unsweetened cocoa powder
1 red chilli (optional)
2 tbsp tomato puree
Salt and pepper, to season
Directions
- In the slow cooker, combine all of the ingredients and stir well. If you like a spicy chilli, drop in a whole red chilli. Season well with salt and pepper to taste.
- Cook on low for 8 hours, until the potatoes are tender and the chilli has thickened. If the chilli is a little thin after cooking, cook on high with the lid off for 30 minutes.
- Serve with tortilla chips and crème fraîche.