Hearty slow cooker chilli

    10 hours 15 min

    This is a comforting chunky chilli recipe with lots of kidney beans and three types of peppers. Serve with rice or with tortilla chips. This recipe makes enough to feed a crowd or leave you with plenty of leftovers for another night.

    3 people made this

    Serves: 8 

    • 900g lean beef mince
    • 1 large onion, finely chopped
    • 4 garlic cloves, finely chopped
    • 2 (400g) tins chopped tomatoes
    • 2 (400g) tins kidney beans
    • 1 green pepper, sliced into large chunks
    • 1 red pepper, sliced into large chunks
    • 1 yellow pepper, sliced into large chunks
    • 1 jalapeno chilli pepper, thinly sliced (optional)
    • 3 stalks of celery, sliced into large pieces
    • 2 tablespoons chilli powder
    • dried oregano
    • dried parsley
    • ground cumin
    • salt
    • spicy chilli sauce
    • 1/4 teaspoon black pepper
    • Garnishes
    • grated Cheddar cheese (optional)
    • sliced shallots or spring onions (optional)
    • soured cream (optional)

    Prep:15min  ›  Cook:10hr  ›  Ready in:10hr15min 

    1. Brown the beef mince, onion and garlic in a large pan over medium heat: transfer into the slow cooker.
    2. Add remaining ingredients; mix well and cook on Low for 8 to 10 hours, or High for 4 to 5 hours.
    3. Serve with hot rice or with tortilla chips; top with grated cheese, sliced shallots and soured cream if you like.

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