Recipe - Slow Cooker Black Bean and Sweet Potato Chilli

Ingredients

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tbs ground cumin
• 1/2 tsp chipotle Tabasco sauce
• 2 x 400g cans black beans, rinsed, drained
• 400g can diced tomatoes
• 300g can corn kernels, drained
• 1 cup (250ml) vegetable stock
• 600g gold sweet potato, peeled, cut into 3cm pieces
• 1 red capsicum, seeded, chopped
• 1 small avocado, stoned, peeled, sliced
• Sour cream, to serve
• Coriander leaves, to serve

Method

1. Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until onion is soft and golden. Add the garlic, ground coriander and cumin and cook, stirring, for 30 secs or until aromatic. Transfer to a slow cooker.
2. Add the Tabasco sauce, beans, tomato, corn, stock, sweet potato and capsicum and stir to combine. Cover and cook for 3 hours on high (or 6 hours on low) or until the sweet potato is tender. Stir well.
3. Divide the vegetable mixture among serving bowls. Top with the avocado, sour cream and coriander leaves.

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