Slow-Cooker Spicy Bean Chilli

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

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
Vegan
Gluten-free

Ingredients

Method