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Slow cooker chilli
Cooking time
420 mins
Preparation time
10 mins
Serves 6
- NF
+251kcal
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.
Ingredients
- 1 tbsp oil
- 1 large onion finely chopped
- 2 garlic cloves crushed
- 2 tsp ground cumin
- 1 ½ tsp sweet smoked paprika
- 1 tsp mild chilli powder (optional)
- 2 carrots diced
- 2 sticks celery diced
- 1 courgette diced
- 1 red pepper diced
- 400g lean beef mince
- 3 x 400g cans chopped tomatoes
- 1 beef stock cube
- 1 tbsp tomato purée,1 x 400g can green lentils drained and rinced
- 1 x 400g can flageolet beans drained and rinsed
- A selection of the following to serve: rice tacos soured cream grated cheese and sliced avocado
