Slow cooker chilli con carne

Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. It's a perfect meal to prepare for busy weeknights

Prep:25 mins
Cook:8 hrs

Easy

Nutrition per serving

kcal 281
fat 13g
saturates 4g
carbs 18g
sugars 7g
fibre 6g
protein 19g
salt 0.03g

Ingredients

3 tbsp olive oil
500g beef mince
1 onion, finely chopped
1 celery stick, finely chopped
1 large red pepper, thickly sliced
2 garlic cloves, finely grated
2 tsp ground cumin
1 tsp smoked paprika
2 tsp dried oregano
2-3 tbsp chipotle chilli paste
3 tbsp tomato purée
400g can chopped tomatoes
400ml beef stock
2 x 400g can black beans, drained
4 small squares dark chocolate
tortilla chips or cooked rice and soured cream, to serve

Method

Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker. 3 Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.