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 ჩაის-კოვზი
- Cumin1 ჩაის-კოვზი
- Coriander (ground)1 ჩაის-კოვზი
- Dried chili flakes½ ჩაის-კოვზი
- Beef stock200 ml
- Salt½ ჩაის-კოვზი
- Black Pepper¼ ჩაის-კოვზი
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 and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible.
- 2
Add the spices and cook for 1 minute more - this quick fry will really add to the depth of flavour. Tip the spiced mince into the slow cooker and add the tomatoes, stock, tomato purée and beans. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4-5 hours or low for 6-8 hours.
- 3
When ready, serve the chilli alongside your choice of freshly cooked rice, a dollop of soured cream, some coriander and a squeeze of fresh lime.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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