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Two plates serving chilli with tacos, avocado and cheese

Slow cooker chilli

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A star rating of 4.2 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4 adults + 2 - 4 children

Batch-cook this chilli and freeze for healthy dinners when you're pushed for time. It'll soon become a family favourite with hidden vegetables to nourish fussy eaters

  • Freezable
  • Healthy
Nutrition: Per serving (6 average portions)
HighlightNutrientUnit
kcal251
low infat6g
saturates2g
carbs22g
sugars13g
fibre9g
protein23g
salt0.73g
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Ingredients

Method

  • STEP 1

    Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.

  • STEP 2

    Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren’t keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.

Goes well with

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Overall rating

A star rating of 4.2 out of 5.22 ratings
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