Slow cooker chilli
Batch-cook this chilli and freeze for healthy dinners when you’re pushed for time. It’ll soon become a family favourite with hidden vegetables to nourish fussy eaters
Ingredients
●1 tbsp rapeseed oil
●1 large onion, finely chopped
●2 garlic cloves, crushed
●2 tsp ground cumin
●1 ½ tsp sweet smoked paprika
●1 tsp mild chilli powder (optional)
●2 carrots, diced
●2 sticks celery, diced
●1 courgette, diced
●1 red pepper, diced
●400g lean beef mince
●3 x 400g cans chopped tomatoes
●1 beef stock cube
●1 tbsp tomato purée
●1 x 400g can green lentils, drained and rinsed
●1 x 400g can flageolet beans, drained and rinsed
●a selection of the following to serve: rice or tacos, soured cream, grated cheese and sliced avocado
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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.
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