Slow cooker bean chilli
After a quick fry of the onions and spices you can leave this delicious bean chilli in the slow cooker all day, ready to be served with a pile of steaming rice.
Each serving provides 174 kcal, 8.5g protein, 21g carbohydrates (of which 12g sugars), 4g fat (of which 0.5g saturates), 10g fibre and 1.4g salt.
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 150ml/5fl oz hot vegetable stock (made with 1 stock cube)
- 2 x 400g/14oz cans chopped tomatoes
- 2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained
- 1 tsp dried oregano
- sea salt and freshly ground black pepper