Slow cooker black bean chilli
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 cinnamon stick
- 2 bay leaves
- 1 large red onion½ finely chopped, ½ thinly sliced
- 2 sticks celeryfinely diced
- 1 green pepperfinely diced
- 3 cloves garlicfinely sliced
- 2 limes½ juiced, rest cut into wedges
- 400g tin chopped tomatoes
- 1 tsp smoked paprika(use hot or sweet depending on your taste)
- 1 tsp cumin seedstoasted and ground
- 2-3 tsp chipotle chilli paste
- 2 x 400g tins black beansrinsed and drained
- soured creamto serve
- a small bunch corianderroughly chopped
- soft corn tortillasto serve
- chilli sauceto serve, (jalapeño or habanero are good)
Nutrition: per serving
- kcal218low
- fat7.3g
- saturates1.1g
- carbs24.6g
- sugars9g
- fibre11g
- protein8g
- salt0.7g
Method
step 1
Heat the slow cooker to high or low, depending on desired cooking time.
step 2
Heat the olive oil in a pan over a medium heat and fry the cinnamon, bay leaves, finely chopped onion, celery, green pepper and garlic for 10 minutes until the veg is soft, turning golden and smelling fragrant.
step 3
Meanwhile, put the sliced onion in a small pan, cover with boiling water and simmer for 1 minute, drain well and add a pinch of salt and the juice of ½ the lime.
step 4
Add the tinned tomatoes, ground spices and chipotle paste to the softened vegetables in the pan and bring to the boil. Add the beans, mixing thoroughly, then tip into the slow cooker.
step 5
Season and cook for 1-2 hours on high or 4-6 hours on low until the beans have absorbed all the flavours and the sauce is rich. Check the seasoning, adding more salt and chilli to taste.
step 6
Serve the tortillas topped with the beans, soured cream, pickled red onions, coriander and remaining lime wedges.
