Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Slow cooker bean chilli
Serves 6 - 8
Easy
Prep:
Cook: -
Pack protein into your diet by eating more beans. They're a low-cost way to stretch this vegan chilli further, and it's easily made in the slow cooker
Skip to ingredients
- 1 onionfinely chopped
- 2 peppers(a mix of colours works well), chopped
- 400g can red kidney beans
- 400g can black beans
- 400g can pinto beans
- 2 tsp chilli powder
- 1 tbsp smoked paprika
- 1 tsp garlic granules
- 1 tsp ground cumin
- ½ tsp ground coriander
- 2 tsp dried mixed herbs
- 2 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- few coriander leavesto serve
Nutrition: Per serving (8)
- kcal145
- fat1g
- saturates0.2g
- carbs20g
- sugars7g
- fibre10g
- protein9g
- salt0.11g
Method
step 1
Tip the onion and peppers into the slow cooker. Pour in all the beans and their liquid, then mix in the chilli powder, ground spices and dried herbs. Tip in the tomato purée and chopped tomatoes, then mix.
step 2
Cook on high for 3-4 hrs, or until the onion and peppers have softened and the sauce has thickened. Sprinkle over some coriander leaves to serve.
