Slow Cooker Bean Chilli
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
211
MINUTES
CUISINE
COURSE
Main
Method
Place the onion, garlic, spices, seasoning, carrots, and passata into a slow cooker. Stir well.
Add in the beans and chickpeas and stir so that they are coated in the sauce.
Place the lid on the slow cooker and cook at high for 3 hours.
After 3 hours, add the finely chopped broccoli and sliced pepper then stir well. Cook for a further 30 minutes on high. This stops the softer vegetables from getting too soggy.
Serve with cooked rice or crusty bread. If you have any leftovers they will keep in the fridge for up to 3 days, or in the freezer for over a month.
Ingredients
1 large onion, chopped
2 cloves garlic, peeled and chopped
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
salt and pepper
3 medium carrots, peeled and chopped
500ml passata
1 tin kidney beans
1 tin chickpeas
300g broccoli, finely chopped
1 yellow pepper, sliced
Method
Place the onion, garlic, spices, seasoning, carrots, and passata into a slow cooker. Stir well.
Add in the beans and chickpeas and stir so that they are coated in the sauce.
Place the lid on the slow cooker and cook at high for 3 hours.
After 3 hours, add the finely chopped broccoli and sliced pepper then stir well. Cook for a further 30 minutes on high. This stops the softer vegetables from getting too soggy.
Serve with cooked rice or crusty bread. If you have any leftovers they will keep in the fridge for up to 3 days, or in the freezer for over a month.
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