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Slow cooker vegan bean chilli
Fruit and vegetables
8
spring onions
, trimmed and thinly sliced
450g/1lb
sweet potato
, peeled and cut into roughly 2cm/¾in chunks
1 yellow
pepper
, seeds removed, finely chopped
2
garlic
cloves, crushed
1 tsp ground
coriander
sliced
avocado
fresh coriander
lime
wedges
Tins, packets and jars
¼–½ tsp
dried chilli
flakes, depending on taste
400g tin
chopped tomatoes
395g tin red
kidney beans
in chilli sauce
400g tin mixed
beans
, drained and rinsed
freshly cooked
rice
Cooking ingredients
1 tsp ground
cumin
½
cinnamon
stick or ¼ tsp ground
cinnamon
1 tbsp soft
brown sugar
150ml/5fl oz hot
vegetable stock
(made with 1 vegan
vegetable stock
cube)
1 tsp
dried mixed herbs
salt and ground
black pepper
Dairy, eggs and chilled
dairy-free
yoghurt
Back to recipe
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