Slow cooker bean chilli
After a quick fry of the onions and spices you can leave this delicious bean chilli in the slow cooker all day, ready to eat when you get in. Serve with rice, cheese, and any other toppings you fancy.
Each serving provides 174 kcal, 8.5g protein, 21g carbohydrates (of which 12g sugars), 4g fat (of which 0.5g saturates), 10g fibre and 1.4g salt.
Ingredients
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp hot smoked paprika (or regular paprika, or chilli powder)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 150ml/5fl oz hot vegetable stock (made with 1 stock cube)
- 2 x 400g/14oz cans chopped tomatoes
- 2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained
- 1 tsp dried oregano
- sea salt and freshly ground black pepper
Method
Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently.
Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute.
Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot.
Recipe Tips
This bean chilli will freeze well for up to 3 months. Defrost completely in the fridge overnight.
In November 2023, this recipe was costed at an average of £5.37 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.