Slow Cooker Sweet Potato Chickpea Chili

By [e-mail]

An easy and delicious 8-10 hour slow cooker chilli packed with chickpeas and sweet potato, and flavored with chipotle and lime. Ready when you walk in the door from work!

Ingredients

• Chili
• 28 oz can of diced tomatoes
• 13.5 oz can of tomato sauce 400mL
• 4 tablespoons adobo sauce for less spicy version + 1 chopped chipotle pepper (for spicy)
• 2 tablespoons chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 cup stock
• 1 large sweet potato peeled and cut into 1.5-2 inch cubes (roughly 5 cups/700g)
• 4 cloves garlic minced
• 2 medium onions diced
• 2 carrots peeled and diced
• 2 19 oz cans of chickpeas drained and rinsed
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• After cooking
• Juice of half a lime
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• To Serve (Optional)
• Avocado
• Cilantro leaves
• Sour cream or Greek yogurt
• Tortilla chips

Preparation

Step 1

Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
At this point, the slow cooker insert may be refrigerated overnight, until ready to cook.
Cook on lowest setting for 8-10 hours.
Before serving, *gently* stir in the lime juice.
Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.