Slow Cooker Three Bean Chili

Ingredients:

• 1 box of Explore Cuisine Organic Edamame Spaghetti
• 1 tbsp of olive oil
• 300g of sweet potato
• 2 bell peppers
• 2 garlic cloves
• 1 large white onion
• 3 tsp of cajun seasoning
• 2 tsp of cumin
• 1/2tsp of cinnamon
• 1/4tsp of chilli flakes
• 1 tsp of salt
• 1 diced tomatoes can
• 400ml of vegetables broth
• 1 can of cannellini beans
• 1 can of kidney beans
• Sour cream, fresh chopped coriander and shredded cheese to serve.

Instructions: 

1. Heat the olive oil in the bottom of the slow cooker over a medium high heat if you have a sear-and-stew model, or in a large skillet or frying pan. Add the onion and bell peppers, and cook until the onion is just starting to soften.
2. Add the garlic and sweet potato, and continue to cook until the onions and garlic have some colour on them, and the peppers and sweet potato have started to soften.
3. Transfer the mixture to the slow cooker if you are using a different pan.
4. Stir in the beans, diced tomatoes, cajun seasoning, salt, spices and vegetables broth and cook for 4 hours on high.
5. When there are approximately 15 minutes remaining in the cooking time, break the spaghetti into smaller parts and assemble them to the vegetarian chili. Cook the pasta alongside the chili until it becomes tender. Check to see if more salt is needed before serving.
6. Serve with fresh chopped coriander, sour cream and shredded cheese.