Dinner
Chilli Con Carne
Is there anything more warming than a meal prepared in a slow cooker? What’s more, the chilli con carne is the perfect dish you can eat as is or in a taco. Need Meatless Monday inspo? Well, look no further.
Servings:
4
Total Time:
4h25m
Prep Time:
15m
Cooking Time:
4h10m
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 2 carrots, diced
- 1 red capsicum, deseeded and diced
- 1½ tsp chilli powder (more or less as desired)
- 2 tsp cumin
- 1 tbsp smoked paprika
- 1 tsp oregano
- 420g diced tomatoes
- 2 tbsp tomato paste
- 1½ cups vegetable stock
- 420g kidney beans, rinsed and drained
- 420g black beans, rinsed and drained
- 1 cup corn kernels, rinsed and drained
- Grated cheese, sliced avocado, sour cream and freshly chopped coriander to serve
READY TO COOK!
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Preparation Instructions
- Heat oil in a large ceramic non-stick frying pan over medium heat. Add onion and garlic and cook for 3 minutes or until softened. Add carrot and capsicum, then cook for 2-3 minutes or until capsicum has softened. Add spices and oregano, stirring regularly, for 3 minutes or until fragrant.
- Transfer mixture to the GreenPan ceramic non-stick slow cooker. Combine diced tomatoes, tomato paste, stock, beans and corn; stir to combine. Cover with lid and cook on high for 4 hours.
- Divide mixture into bowls and top with grated cheese, avocado, sour cream and coriander.
Tips
Serve with lime wedges and oven-baked tortilla chips
