Easy 5 Bean Chilli Con Carne

This delicious bean packed slow cooker chilli makes the most of your storecupboard ingredients. I always have beans on standby as they are brilliant for bulking out meals and add a fantastic texture to dishes like this banging chilli. I love to simply serve with a portion of my favourite rice and always enjoy with some sour cream and grated cheddar. Try this one today and I hope you love it. It's also great using any leftovers for a wrap filling or stuffed into pittas.

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Ingredients

onion 1 (diced)
bell pepper 1 (diced)
beef stock cube 1
beef mince 250 g
mixed bean salad 400 g (drained)
red kidney beans 400 g (drained)
chopped tomatoes 400 g
dried oregano 1 tbsp
ground cumin 1 tbsp
smoked paprika 1 tbsp
chilli powder 1 tsp
garlic paste 1 tbsp
tomato purée 1 tbsp
basmati microwave rice 200 g (boiled)
fresh coriander 2 tbsp (chopped)
sour cream 4 tbsp
grated cheddar cheese 40 g (grated)

Method

Prep the ingredients

Dice the onion and bell pepper. Make up the beef stock cube with 150ml boiling water.

Cook the chilli con carne

Add the onion, bell pepper, beef mince, tin of mixed bean salad, red kidney beans, chopped tomatoes, dried oregano, ground cumin, smoked paprika, chilli powder, garlic paste, tomato purée and beef stock to the slow cooker.
Place the lid on tightly and cook on the high setting for 3 hours or the low setting for six.

Cook the rice & Plate Up

Just before you're ready to serve, cook the basmati microwave rice according to the pack instructions.
One the chilli is cooked, scatter over the chopped fresh coriander and serve with a portion of rice, some sour cream and some grated cheddar cheese.

Easy 5 Bean Chilli Con Carne

Start your shop...

Ingredients

Method

Prep the ingredients

Cook the chilli con carne

Cook the rice & Plate Up

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