Slow-Cooker Spicy Bean Chilli

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