Ingredients

• 8 spring onions
• trimmed and thinly sliced
• 450g/1lb sweet potato
• peeled and cut into roughly 2cm/¾in chunks
• 1 yellow pepper
• seeds removed
• finely chopped
• 2 garlic cloves
• crushed
• ¼–½ tsp dried chilli flakes
• depending on taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ cinnamon stick or ¼ tsp ground cinnamon
• 1 tbsp soft brown sugar
• 150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube)
• 400g tin chopped tomatoes
• 395g tin red kidney beans in chilli sauce
• 400g tin mixed beans
• drained and rinsed
• 1 tsp mixed dried herbs
• salt and ground black pepper
• freshly cooked rice
• sliced avocado
• dairy-free yoghurt
• fresh coriander
• lime wedges

Directions

• Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours
• or until the sauce is thick
• the sweet potato is tender and the spices have mellowed.
• If you get a chance
• stir the chilli halfway through the cooking time
• quickly replacing the lid.
• Serve with freshly cooked rice
• sliced avocado
• dairy-free yoghurt
• fresh coriander and lime wedges for squeezing.