On those cool autumnal evenings, there is nothing like a big bowl of chilli to warm you up. Home comforts and as you might be studying away from home, this recipe will certainly make you feel warm and cosy.

A big batch goes a long way, plus cheap to make with some cupboard staples.


Serves 4

  • 200g chorizo sausage, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 1 lb 1 medium sweet potato, peeled and chopped in to cubes
  • 1 can diced tomatoes
  • 1 can kidney beans, drained
  • 1 can black beans , drained
  • 2 tbsp. tomato paste
  • 1 tbsp. chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 cups water


In a frying pan, lightly fry the chopped chorizo over medium heat, once browned, drain the excess fat from the pan.

Using a slow cooker, transfer the cooked chorizo to the slow cooker and add in all the other ingredients. Couldn’t be easier, give it all a good stir and the leave to cook Add the water, make sure the sweet potatoes are lightly covered in order to cook

Now simply leave to cook, checking the sweet potatoes after 30 minute. Once nice and soft, you are good to go.

Serve topped with grated cheddar cheese accompanied by rice.

David gillickRecipes