Sweet Potato, Lentil & Red Bean Chilli

Slow Cooker Sweet Potato, Lentil & Red Bean Chilli
This hearty cold weather chilli is made super-simple thanks to a trusty slow cooker. We used Breville’s The Searing Slow Cooker.

Prep time 15 mins, cook 1 hour 45 mins

Serves 4-6

INGREDIENTS

2 tbsp David Jones Australian Extra Virgin Olive Oil
1 large Spanish onion, chopped
2 garlic cloves, finely chopped
1 long red chilli, thinly sliced
2 tsp David Jones Ground Cumin
2 tsp David Jones Ground Coriander
1 tsp David Jones Chipotle Chilli Flakes
1 tsp David Jones Smoked Paprika
2 x 400g cans David Jones Italian Whole Tomatoes
4 cups (1L) vegetable stock
600g sweet potato, scrubbed, halved lengthways, cut into 3cm-thick slices
1½ cups (300g) French-style lentils
2 x 400g cans kidney beans, drained
100g David Jones Torn Kale
Steamed brown rice or steamed David Jones Ready To Cook Cauliflower Rice, to serve
320g David Jones Beetroot and Kale Slaw, to serve
Lime wedges, to serve
Coriander sprigs, to serve
Long red chilli, thinly sliced, extra, to serve
Lime yoghurt
250g natural yoghurt (or coconut yoghurt for a vegan option)
1 garlic clove, finely chopped
1 lime, zested, juiced
1 tbsp David Jones Australian Extra Virgin Olive Oil

METHOD

1. Use the MENU button on the slow cooker to select the MEDIUM BROWNING function. Adjust timer to 5 minutes, then select POWER/START to preheat. Once preheat is complete, add the oil, onion, garlic and chilli to the slow cooker and cook, stirring occasionally, for 3-4 minutes or until softened.

2. Add the cumin, coriander, chilli flakes and paprika and cook, stirring, for 1 minute or until aromatic. Add the tomato and cook, stirring with a wooden spoon to break tomato into lumps, for 5 minutes or until tomato begins to collapse.

3. Add the stock, sweet potato and lentils. Season with freshly ground black pepper. Place the lid on the slow cooker and lock into place.

4. Select CANCEL to stop the MEDIUM BROWNING function, then use the MENU button to select the HIGH SLOW COOK function. Adjust timer to 1½ hours and select POWER/START to commence slow cooking.

5. Add the kidney beans and torn kale to the slow cooker. Season. Stir to combine and replace lid. Cook for a further 5 minutes or until beans are warmed through and kale wilts. Select CANCEL to stop the HIGH SLOW COOK function. Season to taste, if desired.

6. To make the lime yoghurt, place the yoghurt, garlic, lime zest, lime juice and extra virgin olive oil in a small bowl and stir to combine. Season to taste.

7. Divide the brown rice or cauliflower rice among serving bowls. Top with the sweet potato, lentil and red bean chilli. Serve with the lime yoghurt, slaw, lime wedges, coriander sprigs and extra chilli.

Check out this Mother’s Day breakfast recipe as well