Slow-Cooker Spicy Bean Chilli

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

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
Gluten-free
Vegan
Spicy

Ingredients

Method