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Slow cooker bean chilli | Daily Dine

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Slow cooker bean chilli

Slow cooker bean chilli

Pack protein into your diet by eating more beans. They're a low-cost way to stretch this vegan chilli further, and it's easily made in the slow cooker

View original recipe on bbcgoodfood.com

dinner

0

Prep Time: 20 minutes

Cook Time: 240 minutes

Total Time: 260 minutes

Servings: 8

Nutritional Information

Calories:145 kcal

Carbohydrate:20 g

Fat:1 g

Dietary Fiber:10 g

Protein:9 g

Saturated Fat:0.2 g

Sodium:0.11 mg

Sugar:7 g

Ingredients

1 onion finely chopped

2 peppers (a mix of colours works well), chopped

400g can red kidney beans

400g can black beans

400g can pinto beans

2 tsp chilli powder

1 tbsp smoked paprika

1 tsp garlic granules

1 tsp ground cumin

1/2 tsp ground coriander

2 tsp dried mixed herbs

2 tbsp tomato purée

2 x 400g cans chopped tomatoes

few coriander leaves to serve

Instructions

Step 1
Tip the onion and peppers into the slow cooker. Pour in all the beans and their liquid, then mix in the chilli powder, ground spices and dried herbs. Tip in the tomato purée and chopped tomatoes, then mix.
Step 2
Cook on high for 3-4 hrs, or until the onion and peppers have softened and the sauce has thickened. Sprinkle over some coriander leaves to serve.