I love my slow cooker, and especially in autumn and winter, it comes out a lot. One of my favourite one-pot meals to cook in there is a chilli. It’s usually a beef chilli, but I decided to make a veggie one this time using the beans I received in my September Degustabox. I added a variety of tinned beans to make a 5 bean chilli – it’s syn free on Slimming World too, and makes a great EESP meal 🙂

This one is fairly hot, but you could use mild chilli powder instead, or halve the amount of hot chilli powder. I love spicy food, so I don’t mind the heat factor! You don’t have to use the same beans I’ve used either; whatever is available will be fine.

Ingredients (serves 4-6)

• 1 large onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 2 garlic cloves (or 2tsp Lazy Garlic)
• 400g tin haricot beans, drained
• 400g tin cannellini beans, drained
• 400g tin red kidney beans, drained
• 400g tin pinto beans, drained
• 150g tin Cirio borlotti beans, drained
• 500g passata
• 2tbsp hot chilli powder

Method

• Add the onion and garlic to the slow cooker, then add the drained beans, mixing well.
• Add the passata and chilli powder, and give it a good stir to mix in the chilli powder.
• Cook on low for 4-6 hours, until the onion and peppers are soft.
• Enjoy your 5 bean chilli with rice or vegetables!

Notes

I use my Ninja Foodi 8in1 nowadays, but I used to have this slow cooker, which is perfectly fine.