Slow Cooker Sweet Potato Chilli

gluten-free ⓘ

4 meals

From a reel by Louis Howard Personal Trainer — watch the original

Ingredients

• 500 g 5% fat beef mince
• 1 can red kidney beans in chilli sauce (390g)
• 850 g sweet potato, diced
• 150 g sweetcorn
• 1 packet chilli con carne seasoning
• 1 can chopped tomatoes (400g)
• 250 g mushrooms, sliced
• 80 g 30% reduced-fat cheddar cheese
• fresh coriander (optional)

Instructions

1. Add everything to the slow cooker except the cheese. Season with salt and pepper, sprinkle over the chilli seasoning.
2. Stir until well combined (browning the mince first is optional).
3. Cook on High for 4 hours or Low for 7-8 hours.
4. Divide into 4 servings, top each with 20g reduced-fat cheddar.
5. Finish with fresh coriander if you like.