This is one of those fantastic meals which you can chuck all the ingredients into the slow cooker and let it bubble away for hours without giving it any attention. It makes enough to feed a small army (or about 6-8 normal eaters in my family), which means there’s always enough left to freeze for a quick mid-week meal in the next couple of weeks. It’s packed full of great vegetarian/vegan protein, and if you’re not vegan, you can up the protein levels even further by adding a bit of cheese. I always chop up avocado, or make guacamole, and serve this with salsa and a drizzle of sriracha. This is a crowd pleaser, which pleases even the meat eaters in the house.

Slow Cooked Sweet Potato Chili with Quinoa and Bulgur
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Ingredients
  1. 3 cartons/cans crushed tomatoes
  2. 2 tbsp chili powder (I use mild)
  3. 1 tbsp ground cumin
  4. 2 tsp smoked paprika
  5. 1 tbsp brown sugar
  6. 1/2 tsp salt
  7. 2 medium sweet potatoes, peeled and chopped into bit sized pieces
  8. 1 medium onion, coarsely chopped
  9. 2 cloves garlic, minced
  10. 1 can kidney beans, rinsed and drained
  11. 1 can black beans, rinsed and drained
  12. 1 can sweet corn, drained
  13. 1 cup quinoa, rinsed
  14. 1/2 cup bulgur wheat
  15. 2.5 cups boiling water
  16. 350g soya/vegetarian mince (optional)
Instructions
  1. Combine all ingredients in your slow cooker and stir to mix well. Cook on low for 8-10 hours or high for 5 1/2.
Notes
  1. Serve with grated cheddar cheese, chopped avocado or guacamole, and salsa
The Pescetonian http://pescetonian.co.uk/
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