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Slow-cooker beef 'n' bean chilli

Slow cooker beef 'n' bean chilli

5
Points®
Total Time
7 hr 15 min
Prep
30 min
Cook
6 hr 45 min
Serves
6
Difficulty
Moderate

Ingredients

Olive oil

2 tsp

Extra lean beef mince, raw

500 g

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), large, crushed

Chilli powder

2 tsp

Chilli powder

¼ tsp, to serve

Ground cumin

2 tsp

Smoked paprika

2 tsp

Dried oregano

1 tsp

Ground cayenne pepper

¼ tsp

Canned diced tomatoes

1 400g can, (1 x 400g can), drained, juice reserved

Tomato paste

¼ cup(s), (65g)

Tomato(es)

750 g, Roma variety, coarsley chopped

Red capsicum

2 medium, cut into 3cm pieces

Canned red kidney beans, rinsed, drained

1 400g can, (1 x 400g can)

Light sour cream

⅓ cup(s), (80ml)

Extra light cheddar cheese

⅓ cup(s), grated, (40g), grated

Green shallot(s)

2 individual, thinly sliced

Instructions

  1. Heat oil in a large non-stick frying pan over medium heat. Cook beef, stirring to break up lumps, for 5 minutes or until browned. Using a slotted spoon transfer to a plate. Add onion and garlic to same pan and cook, stirring, for 5 minutes or until onion is softened. Add chilli powder, cumin, paprika, oregano and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Season with salt and pepper. Spoon beef and onion mixture into a 4.5 litre (18-cup) slow cooker.
  2. Place tomato in a medium bowl. Whisk in tomato paste until smooth. Add to slow cooker with capsicum. Cook, covered, on low for 6 hours, stirring halfway through cooking time. Stir in beans and cook, covered, on low for 30 minutes.
  3. Serve chilli topped with sour cream, extra chilli, cheese and shallots.

Notes

SERVING SUGGESTION: Serve with whole grain sourdough toast (contains gluten).

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