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.


  • 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
View Method Slow Cooker Chilli


  1. 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.
  2. 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.
  3. 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.
View Ingredients Slow Cooker Chilli
View Method Slow Cooker Chilli
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