Slow cooker chilli
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 adults + 2 - 4 children
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp rapeseed oil
- 1 large onionfinely chopped
- 2 garlic clovescrushed
- 2 tsp ground cumin
- 1 ½ tsp sweet smoked paprika
- 1 tsp mild chillipowder (optional)
- 2 carrotsdiced
- 2 sticks celerydiced
- 1 courgettediced
- 1 red pepperdiced
- 400g lean beef mince
- 3 x 400g cans chopped tomatoes
- 1 beef stock cube
- 1 tbsp tomato purée
- 1 x 400g can green lentilsdrained and rinsed
- 1 x 400g can flageolet beansdrained and rinsed
- a selection of the following to serve: riceor tacos, soured cream, grated cheese and sliced avocado
Nutrition: Per serving (6 average portions)
- kcal251
- fat6glow
- saturates2g
- carbs22g
- sugars13g
- fibre9g
- protein23g
- salt0.73g
Method
step 1
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.
step 2
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.
