It can be cooked in a slow cooker or in the conventional way.
It goes well with quinoa or brown rice and with some avocado on the side!
I found the recipe from the book by Food52 “Vegan” and I adapted it slightly.
1/2 cup olive oil
2 cups diced onion
4 cups diced sweet potatoes
2 cloves of garlic finely chopped or minced
1 tablespoon chilli flakes
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1 can (400gr) diced tomatoes
2 cans red beans drained (400gr each can before drained)
1 and 1/2 cups vegetable broth
Salt (as needed)
Heat the oil in a large pot over medium heat. Add the onion and sauté until tender and translucent, about 8 minutes. Then add the sweet potatoes and garlic and sauté until the garlic is fragrant and the sweet potatoes are just becoming tender, 8 to 10 minutes. Add the chili powder, cumin, and paprika and cook, stirring constantly, until the spices are very fragrant. Stir in the tomatoes, beans, and broth and bring to a boil. If using a slow cooker transfer the mixture into the slow cooker and cook over high setting for two hours.
In a conventional cooker decrease the heat to maintain a simmer. Cook, stirring occasionally, until the sweet potatoes are tender, 30 to 35 minutes, adding more broth as needed to achieve the desired consistency. Season with salt to taste.
Let the chili sit for a few minutes so the flavors meld. Serve topped with the avocado slices and some brown rice or quinoa.