The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh coriander
-
200ml cashew cream (Nuts)
-
10g veg stock powder
- 4 radish
-
460g cannellini beans
- 4 garlic clove
- 1 unwaxed lime
- 2 sweet potato
- 2 pepper
- 2 onion
-
2 tbsp ancho spice blend
-
280g sweetcorn
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 72Kcal | 400Kcal |
| 301kJ | 1672kJ | |
| Fat | 2.3g | 13g |
| of which saturates | 0.4g | 2.1g |
| Carbohydrates | 11g | 60g |
| of which sugars | 3.5g | 20g |
| Protein | 1.7g | 9.5g |
| Salt | 0.56g | 3.1g |
| Fibre | 2.7g | 15g |
White Bean Chilli with Sweet Potato, Charred Corn & Pickled Radish
This warming chilli comes together in the slow cooker, making busy weeknights that much easier. It stars creamy cannellini beans, simmering in a creamy cashew sauce, alongside bright sweet potato and sweet peppers. Golden charred corn adds a pop of colour. Spicy ancho pepper adds a bit of a kick. Top with tangy pickled radish, lashings of lime and leafy coriander. And don't worry: if you don't want to slow cook, you can still cook this recipe on the hob in under 30 mins!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a slow cooker (if using), a small bowl, a sieve, a grater & a measuring jug
Char the corn & prep
- Heat the large lidded frying pan with 1 tbsp olive oil on high heat. Once hot, drain the corn, then add to the pan with one-quarter of the ancho spice, salt and pepper. Cook for 5-6 mins, until golden, then remove from the pan and set aside
- Meanwhile, thinly slice the onions and peppers. Dice the sweet potatoes into 3cm chunks. Zest the lime. Finely chop or crush the garlic. Drain and rinse the beans
- Thinly slice the radishes, then add to the small bowl with the juice from half the lime and a pinch of salt. Set aside to pickle
Build the dish
- Reheat the large lidded frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the onion, pepper and sweet potato and cook for 6 mins, until starting to soften. Season with salt and pepper
- Stir in the garlic, lime zest and remaining ancho spice and cook for 2 mins
Time to slow cook
- Add the stock powder, cashew cream and 350ml hot water. Bring to a boil, then stir in the beans and three-quarters of the corn
- Transfer to your slow cooker and cook on low for 4-5 hours
- If using the hob, pop a lid on the pan and simmer for 18-20 mins
Final steps & plate up
- When the chilli has 5 mins remaining, Finely chop the coriander (reserving a few leaves for garnish)
- When ready, stir the chopped coriander and the pickling liquid from the radish into the bean chilli. Season to taste
- Share the chilli between bowls, topped with the reserved charred corn and pickled radish. Garnish with the coriander leaves and remaining lime, cut into wedges
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