Laura’s sweet potato chilli recipe

Laura's slow cooked sweet potato chilli
Laura's slow cooked sweet potato chilli

Perfect for cosy nights snuggled under your favourite throw with a movie, this sweet potato chilli recipe really hits the spot!

Just remember to tone down the chilli if you’re sharing with little ones!

For best results, use a slow cooker.

Ingredients (serves 4-6)

500g lean beef mince
2 x 400g chopped tomatoes
5 mushrooms, chopped
1 medium sweet potato, peeled and chopped into small chunks
1 red pepper, chopped into small slices
1 green chilli, chopped into small slices
1 tbsp coconut oil
2 tsp smoked paprika
1 tsp coriander
1 tsp basil
1 tsp vegemite (or marmite)
1 Knorr paprika flavour pot
2 tbsp apple cider vinegar
half a cup of water
Optional: 2 tbsp chia seeds to thicken the sauce if required



  1. Turn your slow cooker onto the low heat setting
  2. Chop all your vegetables up as indicated above
  3. Heat the coconut oil in a large pan, then add the beef mince. Break up the mince so it has a fine consistency, and keep stirring until browned
  4. Add all of the spices, vegemite, paprika flavour pot and apple cider vinegar to the browned beef mince, and stir well to distribute evenly
  5. Add the chopped tomatoes and stir well, then transfer to your slow cooker
  6. Add all of the chopped vegetables to the mix, and stir well to distribute evenly
  7. Pop the lid on, and leave the chilli to cook for as long as possible (I let mine cook for 12 hours)
  8. After your set amount of time, take the lid off and give it a stir. If the sauce isn’t thick enough for your liking, add 2 tbsp of chia seeds and leave it to thicken on the high heat setting, and with the lid off for about 20 minutes
  9. When you’re happy with the consistency, serve up and enjoy!


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