Recipes

Slow cooker bean chilli

Name: Slow cooker bean chilli
Prep time: 10
Cook time: 6 hours
Total time: 1 hours 10 minutes
Yield: 4
Ingredients: ["1 tsp olive oil","1 x stick of celery","1 x onion"," 2 garlic cloves ","1 x green pepper","2 tbsp tomato puree","400g tin of chopped tomatoes "," 400g tin of black beans (drained) ","400g tin of kidney beans (drained)","200ml low salt vegetable stock "," 1⁄2 tsp chilli powder "," 1 tsp ground cumin"," 1 tsp ground oregano ","1⁄2 tsp pepper "," 2 tsp smoked paprika"," 2 spring onions, sliced for serving"]

Prep time: 10

Cooking time: 6 hours

Total time: 1 hours 10 minutes

4 servings

Fibre source, High protein, Low salt, Low saturated fat, Low sugar

Dairy Free, Gluten Free, Vegan, Vegetarian

A delicious, mild & fibre-packed plant-based slow cooker bean chilli is great served over rice or jacket potatoes. Using the slow cooker means you can make this ahead of time, and simply serve it whenever you are ready to eat.

Method

Chop your onion and celery into small pieces and finely chop or grate the garlic.
Heat a frying pan on a medium heat and add the olive oil. Sauté the onion, celery & garlic for 3-4 minutes until browned.
Transfer the onion mixture to the slow cooker along with all the other ingredients.
Cook on low for 6 hrs or on high for 3 hrs stirring occasionally. Once cooked, leave in the slow cooker on stay warm mode until you are ready to enjoy it. Serve your slow cooker bean chilli with rice or over jacket potatoes and top with the sliced spring onion.