Slow-Cooker Spicy Bean Chilli

Name: Slow-Cooker Spicy Bean Chilli
Yield: Serves 4, generously
Ingredients: 25 ml olive oil; ½ red onion, finely chopped; 2 sticks celery, finely chopped; 2 x 400 g tins beans such as black beans, cannellini beans, haricot, butter beans or chickpeas; 1 x 400 g tin of really good-quality chopped tomatoes; 2 tsp your favourite hot sauce; ½ tsp ground cinnamon; 1 tsp ground coriander; 2 garlic cloves, finely chopped; 1 tsp paprika; 10-15 sundried tomatoes in oil, finely chopped; 1 red pepper, finely diced; 1 yellow pepper, finely diced; grated Cheddar; tacos or tortilla chips; 6 spring onions, finely sliced, or Quick Pickled Red Onion (see box); handful of coriander, roughly chopped; crème fraîche; salt and freshly ground black pepper; approx. 400 ml of fruity red wine, or water if you prefer; 1 vegetable stock cube

Preparation info

Serves
4
, generously

Difficulty
Medium

Appears in

Eat Bike Cook

By Kitty Pemberton-Platt

Published 2021

About

This hearty, flavoursome chilli is wonderful served as it is but is also easily customised at the table with Quick Pickled Red Onion (see box), Pico de Gallo or Chimichurri. Leftover chilli freezes well and is delicious in a burrito or as a filling for a baked sweet potato.

Ingredients

Main course
Spicy
Gluten-free
Vegan

Ingredients

Method