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Slow Cooked Veggie Chilli

Ninja Kitchen
Recipe by Ninja Kitchen

Tip: Cooking Mode

Try our super simple cooking mode. Ideal when you’re busy running around the kitchen

  • Prep 20 mins
  • Total 4 hours
  • Easy
  • Serves 4

Compatible with

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

  • 2 tablespoons olive oil
  • 1 medium onion peeled, finely chopped
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 2 garlic cloves, peeled, minced
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 500g sweet potato, cut into 2cm chunks
  • 1 tablespoon tomato purée
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) red kidney beans, drained and rinsed
  • 1 can (400g) black beans, drained and rinsed
  • 450ml vegetable stock
  • Salt and freshly ground black pepper as desired

Utensils

  • 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 olive oil and heat for 2 minutes.

     

  • Step 2

    Stir in onions and peppers, close lid and cook for 10 minutes until the onion and pepper is soft. Stir once.

  • Step 3

    Open lid, stir in garlic, spices, sweet potato, tomato purée, chopped tomatoes, beans, stock and season with salt and pepper as desired. Select START/STOP to stop cooking.

  • Step 4

    Close the lid, select SLOW COOK, set temperature to HIGH and time to 3 hours and 30 minutes. Select START/STOP to begin cooking.

  • Step 5

    Check after 3 hours, whether potato is cooked, if not cook for another 30 minutes.

  • Step 6

    When cooking is complete, carefully remove the pot, and serve chilli hot with guacamole, crusty bread and sprinkled with coriander leaves.