So I went for yet another chili theme after several batches of curried dishes and I wanted a change, so here is the recipe.
Fresh ingredients:
2 x Large Sweet Potatoes chopped into large chunks
1 x Large Yellow Bell Pepper chopped into large chunks
1 x Large Green Bell Pepper chopped into large chunks
4 x Vine tomatoes chopped into quarters
1 x Large portion of White Button Mushrooms unchopped
2 x Red Onions diced
Tinned ingredients:
2 x 400g tins of Baked Beans
1 x 400g tin of Black Beans
1 x 400g tin of Red Kidney Beans
Other ingredients:
1 x 430g jar of Garlic & Tomato Passata
Spices etc:
1 x Teaspoon of Turmeric
2 x Teaspoons of Paprika
1 x Teaspoon of Cayenne Pepper
1 x Teaspoon of Chili powder
2 x Teaspoons of Cumin Seeds
1 x Teaspoon of course ground Black Pepper
1 x Veg stock cube
8 x Dessert spoons of Veg gravy granules
2 x Teaspoons of 'Lazy Garlic' or equivalent
Preparation & cooking:
Put all the fresh and tinned ingredients into the casserole dish or slow cooker.
Mix all the spices and the veg stock cube with 1 pint of hot water, mix and pour over the ingredients in the dish.
Close the lid on the slow cooker on put your casserole dish with it's lid in the oven and cook on high or 200/220C for the oven.
Cook until the Sweet Potato chunks are soft and the liquid is simmering.
Add the jar of Passata and the Veg gravy granules and turn the slow cooker down to med/low or the oven down to 150-160C and cook until the sauce or consistency has thickened sufficiently to suit.
Stand for 10 minutes and serve (or allow to cool and portion up for freezing) on a bed of Baby Spinach. Serve alongside rice or more Sweet potato.
Enjoy :)