Wednesday, 15 October 2014

Slow cooker chili ( slimming world friendly)

It's getting colder and so I tend to use the slow cooker more and more this weather. This recipe is an easy throw it all (almost all) in and come in from work to a tasty dinner. You can vary the chili to how you like it . I'm a bit of a wuss with chili so don't use that much but you can always add some tabasco at the end if you want it hotter.

I also like to vary the beans I use in chili this time I used black eyed beans and pinto beans (nothing fancy all available in ASDA) but of course use whatever you like. It is important to put the beans in near the end if you put them in with everything else at the beginning they will be mushy by the end.



Slow cooker chili


500g extra lean minced beef
1 large onion (chopped)
2 cans chopped tomatoes
2 tbsp tomato puree
2 beef stock pots (or stock cubes like oxos)
1 tbsp ground cumin
2 cloves garlic (crushed)
1/2 tsp chili flakes (or more if you prefer)
1/2 pint water
salt and pepper


Put everything apart from the salt, pepper and beans into a slow cooker and mix together very well so there are no lumps of mince stuck together. Cook on low for about 6-8 hours depending how hot your slow cooker runs.

After this time check and if the sauce is too thin take the lid off the slow cooker and turn it up to high for half an hour or so. Add the beans and then season to taste with salt and pepper.


Syn free on extra easy 




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