Slow Cooker Chilli
Slow cook a batch of this tasty chilli then use it to create a host of scrumptious mains for the week ahead.
Ingredients
- 1 1/2 tsp chilli powder
- 1 cup sour cream
- 1 red capsicum, deseeded, diced
- 2 carrots, diced
- 1 large brown onion, finely diced
- 1/2 lime, to serve
- 2 tbs extra virgin olive oil
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 Tbsp smoked paprika
- 2 Tbsp tomato paste
- 420g no added salt chickpeas, rinsed, drained
- 1 cup vegetable stock
- 420g diced tomatoes
- 2 black beans, rinsed, drained
- 1 bay leaf, dried
- 3 garlic cloves, crushed
- 1 avocado, sliced
- 1/2 cup tasty cheese, shredded
- 1/4 cup coriander leaves
Method
- Heat oil in a large frying pan over medium heat. Add onion and cook for 8 minutes or until softened. Add garlic, carrot and capsicum, then cook for a further 8 minutes or until capsicum has softened. Add tomato paste, spices and oregano, then cook, stirring, for 3 minutes or until fragrant.
- Transfer mixture to a 5.5L slow cooker. Add bay leaf, beans, chickpeas, tomatoes and stock, stirring to combine. Cover with lid, then cook on high for 4 hours.
- Stir in lime juice. Divide mixture among bowls, then top with sour cream, avocado, cheese and coriander leaves. Serve with corn chips and extra lime wedges.
