Photo of Slow cooker two bean chilli by WW

Slow cooker two bean chilli

4
0
0
SmartPoints® value per serving
Total Time
8 hr 30 min
Prep
30 min
Cook
8 hr
Serves
6
Difficulty
Moderate
Our chilli is more than an ordinary bowl of soup: We browned the vegetables first to bring out their flavour and puréed part of the solids to thicken it up.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Leek

1 medium, large, white part only, finely chopped

Peppers, All Types

1 medium, green, finely chopped

Chilli flakes

½ teaspoons, level, red, dried

Celery, cooked

1 stick(s), large, trimmed and chopped

Mushrooms

300 g, sliced

Garlic

2 clove(s), crushed

Cauliflower, Raw

300 g, florets, (1 small head)

Chick Peas, cooked

425 g, drained and rinsed

Pinto Beans, cooked

425 g, drained and rinsed

Oregano, Dried

½ teaspoons, level

Ground Cumin

1 teaspoons, level

Black pepper

¼ teaspoons

Salt

½ teaspoons

Fresh Vegetable Stock

600 ml, Vegetable

Chilli Powder

1 teaspoons, level

Instructions

  1. Coat a large nonstick pot with cooking spray. Add the leek, green pepper, red pepper flakes, celery, mushrooms and garlic. Saute over a medium-high heat until golden, stirring frequently, for about 5 minutes.
  2. Spoon the mushroom mixture into a slow cooker. Add the cauliflower, beans, oregano, cumin, chilli powder, pepper, salt and stock. Cover and cook on a low setting for 7 to 8 hours.
  3. Just before serving, remove 200g of solids and about 60ml of liquid. Place in a blender and puree. Return to the slow cooker and stir in.