Slow cooker chilli

251 kcal
Serves 6
420 mins cooking time 10 mins prep time

How to Make It

Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.

Transfer to a slow cooker along with the diced vegetables mince chopped tomatoes stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving take off the lid and use a stick blender to blend in the vegetables (if your children aren’t keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos soured cream grated cheese and sliced avocado.