• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, diced
• 1 green pepper, diced
• 2 garlic cloves, crushed
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 500g sweet potato, cut into 2cm chunks
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 400g can red kidney beans, drained and rinsed
• 400g can black beans, drained and rinsed
• 300ml vegetable stock
• guacamole, to serve
• crusty bread, to serve
• ½ bunch of coriander leaves, roughly chopped, to serve
Step 1
Flip the SmartSwitch to Air Fry/Hob. Select Sear/Sauté and set to Hi-5 and press Start/Stop to begin cooking. Add the olive oil and heat for 2 mins.
Step 2
Add the onion and peppers, close the lid and cook for 10 mins until they have softened. Open the lid, add the garlic, spices, herbs, sweet potato, tomato purée, chopped tomatoes, beans and vegetable stock. Season with salt and freshly ground black pepper, give it all a good stir and select Start/Stop to stop cooking.
Step 3
Close the lid, select Slow Cook and set the temperature to High and the timer to 3 hrs 30 mins. Select Start/Stop to resume cooking, checking the potato is tender after 3 hrs. If more time is needed, continue to cook for another 30 mins.
Step 4
Once cooked, carefully remove the pot and serve the chilli hot with guacamole, crusty bread and a sprinkling of coriander.