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Salmon, sweet potato & black bean chilli with sour cream

Prepare with Fresh Salmon Fillets
slow cook for 6-8 hours
Salmon, sweet potato & black bean chilli with sour cream


  1. Heat the oil in a pan and add the onions and garlic. Cook on a low heat for 5 minutes until the onions are soft (try not to colour them). Then tip them into the slow cooker
  2. Add the cumin, paprika, chipotle paste, sweet potatoes, passata, oregano and chopped tomatoes to the slow cooker. Season and cover with a lid and gently cook for 6 – 8 hours
  3. One hour before you are ready to eat, remove the lid and stir in the salmon and beans (make sure the salmon is fully submerged into the sauce)
  4. Place the lid back on and cook for a further 1 hour or until the salmon is cooked through. Be careful not to over stir as this will break up the salmon)
  5. Add the chopped coriander and lime juice. Adjust the seasoning if required.
  6. Top with sour cream and serve with steamed rice or flat breads

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