Easy slow cooker chilli
This slow cooker chilli is made using beef mince and simple store cupboard ingredients. It will keep well in the fridge for a couple of days and freezes beautifully - serve with rice, tacos or warmed tortilla wraps, alongside soured cream or grated cheese and a squeeze of fresh lime, if you like. Each serving (excluding sides and rice) provides 276 kcal, 22g protein, 12g carbohydrate (of which 5.6g sugars), 14g fat (of which 5.9g saturates), 4.4g fibre and 0.54g salt.
Ingredients
- Smoked paprika1 tsp
- Cumin1 tsp
- Coriander (ground)1 tsp
- Dried chili flakes½ tsp
- Beef stock200 ml
- Salt½ tsp
- Black Pepper¼ tsp
- Lime1 piece
Instructions
3 steps- 1
Put the mince and onion in a large non - stick frying pan and fry together over a medium - high heat for about 4 minutes, stirring to break up the mince.
4 min
- 2
Add the spices and cook for 1 minute more. Tip into the slow cooker and add the tomatoes, stock, tomato purée and beans. Season with salt and black pepper. Cover and cook on high for 4 - 5 hours or low for 6 - 8 hours.
240 min
- 3
When ready, serve the chilli alongside cooked rice, a dollop of soured cream, fresh coriander and a squeeze of lime.
2 min
Nutrition
1 serving ≈ 379 g
Nutrition values are estimates. - means data is unavailable.
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