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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
Chilli Con Carne

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

     

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Preparation Instructions

  1. Heat oil in a large 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.
  2. Transfer mixture to the GreenPan slow cooker. Combine diced tomatoes, tomato paste, stock, beans and corn; stir to combine. Cover with lid and cook on high for 4 hours.
  3. Divide mixture into bowls and top with grated cheese, avocado, sour cream and coriander.

Tips

Serve with lime wedges and oven-baked tortilla chips