Slow cooked bean chilli

Name: Slow cooked bean chilli
Yield: 4 people
Cuisine: British
Ingredients: 1 tin kidney beans in chilli sauce; 2 tins beans (haricot, black eyed, cannellini etc); 1 tin chopped tomatoes; 1 pinch cinnamon; 1/4 tsp cumin seeds; 1/2 tsp smoked paprika; 1 bay leaf; 1/2 vegetable stock cube with 100ml boiling water; 1/4 tsp salt; Black pepper to taste; 1 green pepper; 1 hot chilli OR 1 dsp hot chilli sauce; 1 onion; 2 cloves garlic; 2 tbsp light olive oil; 3 tsp hot chilli powder

Kipp Clark @kipplidge

Slow cooked bean chilli

Kipp Clark @kipplidge

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Ingredients

4 people

1 tinkidney beans in chilli sauce
2 tinsbeans (haricot, black eyed, cannellini etc)
1 tinchopped tomatoes
1 pinchcinnamon
1/4 tspcumin seeds
1/2 tspsmoked paprika
1bay leaf
1/2vegetable stock cube with 100ml boiling water
1/4 tspsalt
Black pepper to taste
1green pepper
1hot chilli OR 1 dsp hot chilli sauce
1onion
2 clovesgarlic
2 tbsplight olive oil
3 tsphot chilli powder

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Steps

1

Turn on the slow cooker to '1'. Chop the green pepper and onion/garlic. Rince the beans in water.
2

Boil the kettle. In a saucepan: fry the onion with cumin seeds, in the oil, till soft and translucent. Add the garlic, paprika, and cinnamon. Fry for another 1 minute.
3

Tip the onion mixture into the slow cooker. Make 100ml stock and add this with the bay, chilli powder, beans,tomatoes, salt & black pepper.
4

Cook for three hours on 1. Stir occasionally (clearing the corners).
5

Add the green pepper and cook for a further two hours.
6

Serve with rice or jacket potato, and grated cheese or sour cream.