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Slow Cooked Sweet Potato Vegan Chilli

by Dr Michelle Braude
on 19th September 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This delicious vegan chilli is packed with protein, fibre & a wealth of antioxidants & nutritional goodness! Plus it couldn’t be HEALTHIER, TASTIER or EASIER TO MAKE! It’s so good, even meat eaters will go crazy for this one


Slow Cooked Sweet Potato Vegan Chilli

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Ingredients

  • 1 medium (around 250g) sweet potato, peeled and cut into cubes
  • 2 X 400g tins red kidney beans, drained and rinsed
  • 2 X 400g tins chopped tomatoes
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 1 tbsp mild chilli powder
  • 1 tbsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 and 1/2 tsp salt
  • 1/4 tsp black pepper
  • To serve
  • Guacamole
  • Slices spring onions
  • Sliced radishes
  • Tortilla chips
Prep Time
Serves
4

Instructions

  1. In the Ninja Foodi, combine the red onion, red pepper, garlic, chilli powder, cumin, cinnamon, salt and black pepper. Add the tinned chopped tomatoes (with the liquid), sweet potato, beans and 1 cup water

  2. Place the pressure lid on to the Foodi, select slow cook and put on either low for 8 hours, or on high for 5 hours

  3. Serve the chilli topped with guacamole, chopped spring onion, radishes and tortilla chips. Leftovers keep well in the fridge for up to 3 days, or can be frozen

Dr Michelle Braude

Michelle is a medical nutritionist who founded The Food Effect, an innovative nutrition consultancy practice based in North London and now a popular online blog too. Born in sunny South Africa and raised in London. Michelle is at the forefront of the future of healthcare. She combines her background in medicine, expertise in the science of nutrition, and passion for good food and cooking to offer a comprehensive, in-depth and practical service that cannot be found elsewhere.
Read more posts by Dr Michelle Braude