Slow cooker chilli

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

Slow cooker chilli

Recipe by Chef Soomro Course: Healthy chilli con carne

4 adults + 2 - 4 children

Prep time

10 mins


  • Cumin: 2 tsp ground cumin
  • Red Pepper: 1 red pepper, diced
  • Garlic Clove: 2 garlic cloves, crushed
  • Onion: 1 large onion, finely chopped
  • Tomato: 3 x 400g cans chopped tomatoes
  • Carrot: 2 carrots, diced
  • Courgette: 1 courgette, diced
  • Sweet Smoked Paprika: 1 1/2 tsp sweet smoked paprika
  • Tomato Puree: 1 tbsp tomato puree
  • Chilli: 1 tsp mild chilli powder (optional)
  • Rapeseed Oil: 1 tbsp rapeseed oil
  • Celery: 2 sticks celery, diced
  • Beef Mince: 400g lean beef mince
  • Rice: a selection of the following to serve: rice or tacos, soured cream, grated cheese and sliced avocado
  • Lentils: 1 x 400g can green lentils, drained and rinsed
  • Flageolet Bean: 1 x 400g can flageolet beans, drained and rinsed
  • Beef Stock Cube: 1 beef stock cube


  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. 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.