Slow Cooker Squash, Sweet Potato & Bean Veggie Chilli

Name: Slow Cooker Squash, Sweet Potato & Bean Veggie Chilli
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 medium butternut squash, peeled, deseeded and chopped; 1 large sweet potato, peeled and chopped; 1 large red onion, peeled and finely diced; 3 cloves garlic, crushed or finely grated; 240g (400g / 14 oz can drained) kidney beans; 246g (400g / 14 oz can drained) cannellini beans; 165g (198g / 7 oz can drained) corn, or frozen sweetcorn; 2 x 400g (14 oz cans) chopped tomatoes (plus half can / 1 cup water); 4 tablespoons tomato puree; 2 vegetable stock cubes; 3 teaspoons cumin; 3 teaspoons chilli powder (mild or hot chilli powder and add more if you like); 1 teaspoon chilli flakes; 2 teaspoons oregano; 3 tablespoons cocoa powder; Salt and black pepper to season

Instructions

Prep:15minCook:6h

Las Iguanas veggie chilli inspired this slow cooker squash, sweet potato & bean veggie chilli. Slow & easy with lots of flavour for a plant-based dinner.

Updated at: Mon, 23 Jun 2025 08:09:02 GMT