A vegetarian recipe, actually vegan if you don’t garnish with sour cream. And gluten-free!
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Ingredients
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Chili
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28 oz can of diced tomatoesn13.5 oz can of tomatos (400mL)n1 chopped hot pepper (can be omitted)n2 tablespoons chili powder (can swap this for curry powder)n1 tsp ground cuminn1 tsp saltn1/2 cup stockn1 large sweet potato, peeled and cut into 1.5-2 inch cubes (roughly 5 cups/700g)n4 cloves garlic, mincedn2 medium onions, dicedn2 carrots, peeled and dicedn2 19 oz cans of chickpeas, drained and rinsed
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After cooking
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Juice of half a limenAvocadonCorriander leavesnDairy free yogurt
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Instructions
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Slow Cooker
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Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.nAt this point, the slow cooker insert may be refrigerated overnight, until ready to cook.nCook on lowest setting for 8-10 hours.nBefore serving, *gently* stir in the lime juice.nServe with avocado, cilantro, yogurt/sour cream, and tortilla chips.nInstant Pot
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*You need to half the recipe for the Instant Pot, as it fills above the ⅔ full limit. Or make a full batch and freeze half the uncooked recipe for later*nToss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined.nCook on high pressure for 10 minutes, followed by a natural release (I unplugged my IP and let it sit for 10-15 minutes, then released remaining pressure).