Slow cooker chilli

• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗2

  crushed

• ground cumin↗2 tsp tsp
• sweet smoked paprika↗1 ½ tsp tsp
• mild chilli↗1 tsp tsp

  powder (optional)

• carrots↗2

  diced

• sticks celery↗2

  diced

• courgette↗1

  diced

• red pepper↗1

  diced

• lean beef mince↗400g g
• chopped tomatoes3 x 400g cans cans
• beef stock cube↗1
• tomato purée↗1 tbsp tbsp
• green lentils↗1 x 400g can can

  drained and rinsed

• flageolet beans↗1 x 400g can

  drained and rinsed

• rice↗a selection of the following to serve:

  or tacos, soured cream, grated cheese and sliced avocado

Step-by-step instructions

1. 1

   Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.

2. 2

   Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren’t keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.