About this recipe:This is a hearty, chilli-style stew that will warm you up. It's a great way to use up any leftover roast chicken and bulk it up with healthy ingredients like sweet potatoes and quinoa.
825ml chicken stock
350g leftover cooked chicken
2 (400g) tins chopped tomatoes with garlic
2 (400g) tins red kidney beans, drained and rinsed
1 (400g) tin black beans, drained and rinsed
2 large sweet potatoes, peeled and cut into cubes
1 tablespoon dried onions
1 tablespoon chilli powder
1 teaspoon minced garlic
1/4 teaspoon red chilli pepper flakes
salt and ground black pepper to taste
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Method Prep:15min › Cook:8hr › Ready in:8hr15min
Stir all the ingredients together in a slow cooker.