Healthy chilli con carne recipe for 4 adults + 2 - 4 children people, takes only 15 mins; recipe has rapeseed oil, onion, garlic clove, cumin, sweet smoked paprika, chilli, carrot, celery, courgette, red pepper, beef mince, tomato, beef stock cube, tomato puree, lentils, flageolet bean and rice.
Slow cooker chilli
Course: Healthy chilli con carne
Servings
4 adults + 2 - 4 children
servings
Prep time
10 mins
Ingredients
- Rapeseed Oil: 1 tbsp rapeseed oil
- Onion: 1 large onion, finely chopped
- Garlic Clove: 2 garlic cloves, crushed
- Cumin: 2 tsp ground cumin
- Sweet Smoked Paprika: 1 1/2 tsp sweet smoked paprika
- Chilli: 1 tsp mild chilli powder (optional)
- Carrot: 2 carrots, diced
- Celery: 2 sticks celery, diced
- Courgette: 1 courgette, diced
- Red Pepper: 1 red pepper, diced
- Beef Mince: 400g lean beef mince
- Tomato: 3 x 400g cans chopped tomatoes
- Beef Stock Cube: 1 beef stock cube
- Tomato Puree: 1 tbsp tomato puree
- Lentils: 1 x 400g can green lentils, drained and rinsed
- Flageolet Bean: 1 x 400g can flageolet beans, drained and rinsed
- Rice: a selection of the following to serve: rice or tacos, soured cream, grated cheese and sliced avocado
Directions
- 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.
- Transfer to aslow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato puree. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use astick blenderto 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.
