Ensure the stirrer attachment is in place in the HomeCooker pan and set the temperature to 175°C for 3 minutes; add the oil. Sit the Cutting Tower alongside the HomeCooker with the julienne slicer in place and switch it on. Run through the onion and garlic (or chop by hand) and cook for 5 minutes. Run through the pepper (or slice by hand) and cook an additional 3 minutes
Stir in the sweet potato, chicken, tomatoes and chicken stock. Season with chilli powder, cumin, oregano, cocoa, cinnamon and dried chilli flakes; bring to the boil. Meanwhile, dissolve the flour in 2 tablespoons water and stir into boiling stew. Reduce the temperature to 130°C, cover and simmer until the sweet potatoes are tender, 10 minutes
Stir in the sweetcorn and kidney beans; season with salt and pepper. Heat for 5 minutes
Sprinkle with chopped coriander just before serving
Tip: Instead of sweet potato, you could use cubed pumpkin or butternut squash. Similarly, almost any bean would work a treat, so use whatever tinned beans you have in the cupboard – butter beans, cannellini beans, etc. Make this dish vegetarian by skipping the chicken and adding another tin of beans (use two different types for variety) and 100 to 200g more sweet potato
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