Plant Powered Pantry

Slow Cooker Bean Chilli

CourseMain Dish

Servings	Prep Time
8people	15minutes

Servings	Prep Time
8people	15minutes

Ingredients

1.5 Onionspeeled
1 Courgettewashed
1 Stick of Celerywashed
1 Carrotpeeled
2 Sweet Peppersdeseeded
1 Chilli pepperdeseeded and finely chopped
2 Garlic Clovespeeled and finely chopped
160g Frozen Sweetcorn
2 x 400g cans chopped tomatoes
1 x 400g can cannellini beansdrained and rinsed
1 x 400g can kidney beansdrained and rinsed
1 x 400g can butter beansdrained and rinsed
1 x 400g can black beansdrained and rinsed
1 x 400g can chickpeasdrained and rinsed
1tsp hot chilli powder
2tsp smoked paprika
1tbsp ground cumin
Salt and pepper

Instructions

Chop the onion, courgette, celery, carrot and peppers into 0.5cm dice. Heat a frying pan for a minute on medium heat and add the vegetables. Sautee gently for around 5 minutes, adding a splash of water if they start to stick. Add the garlic and chilli and cook for a further 5 minutes until the vegetables are softened.
Add the spices to the pan and cook for 1 minute, stirring.
Transfer this mixture to your slow cooker and mix in the rest of the ingredients, along with one can full of water.
Season well with sea salt and freshly ground black pepper.
Cook on low power for a minimum of 3 hours, although it won’t harm the chilli to be cooked for longer. Test again for seasoning and serve with your chosen accompaniment.

Recipe Notes

This can also be cooked on the stove. Start the vegetables sauteeing in a large saucepan, adding the other ingredients once softened. Bring to the boil and simmer for around 40 minutes.