A vegetarian recipe, actually vegan if you don’t garnish with sour cream. And gluten-free!
28 oz can of diced tomatoes 13.5 oz can of tomatos (400mL) 1 chopped hot pepper (can be omitted) 2 tablespoons chili powder (can swap this for curry powder) 1 tsp ground cumin 1 tsp salt 1/2 cup stock 1 large sweet potato, peeled and cut into 1.5-2 inch cubes (roughly 5 cups/700g) 4 cloves garlic, minced 2 medium onions, diced 2 carrots, peeled and diced 2 19 oz cans of chickpeas, drained and rinsed
Juice of half a lime Avocado Corriander leaves Dairy free yogurt
Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined. At this point, the slow cooker insert may be refrigerated overnight, until ready to cook. Cook on lowest setting for 8-10 hours. Before serving, *gently* stir in the lime juice. Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips. Instant Pot
*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* Toss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined. Cook 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).