Slow Cooker Chilli

Slow Cooker Chilli- a classic beef chilli with red pepper, spices and kidney beans, made slow cooker style. Chilli to feed a crowd, with minimum effort. Make a big batch for the freezer. Syn free on Slimming World and under 300 calories.

Cooked slow cooker chilli, close up shot

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  Making Slow Cooker Chilli really doesn't involve anything complicated and it's a great thing to have in the freezer for weeks when you just don't have the time or the inclination to cook from scratch. The bonus of freezing is that the chilli heat gets even more intense when you heat it up. Bear that in mind if you prefer it milder. 

I often used to freeze it with a portion of potato wedges for an easy dinner for my husband to heat up when I wasn't there. It's so easy just to throw it all in the slow cooker and leave it to do its thing. It was a total life-saver when our kitchen was being re-done too, although it was a bit strange cooking chilli in the living room!

Slow Cooker Chilli is great with the traditional rice, but I also love it with potato wedges or over jacket potato, or even just with salad if it's for lunch.

Top Tips



  • If you're worried about the heat, switch the chilli powder from hot to mild, especially if you intend to freeze the chilli.
  • If you want to add further flavour, you can switch 100ml of the stock for red wine, but that will increase the calories and it will no longer be syn free on Slimming World.
  • Chop the peppers into 3-4 cm chunks, so they hold up in the long cooking time and don't turn to mush.


2 images of slow cooker chilli, before and after cooking

Looking for other chilli recipes?

Chunky Slow Cooker Beef Chilli Hash
Slow Cooker Vegan Chilli

Make Slow Cooker Chilli

Slow Cooker Chilli ingredients

The Improving Cook- Slow Cooker Chilli

slow cooker, chilli, syn free, slimming world
dinner
British
Yield: 4Pin it

Slow Cooker Chilli

Slow Cooker Chilli- a classic beef chilli with red pepper, spices and kidney beans, made slow cooker style. Chilli to feed a crowd, with minimum effort. Make a big batch for the freezer.
prep time: 15 minscook time: 7 hourtotal time: 7 hours and 15 mins

ingredients:


  • 400g 5 % fat beef mince
  • 1 400g tin chopped tomatoes
  • 1 onion 
  • 1 red pepper
  • 1 400g tin kidney beans
  • 300ml beef stock
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tsp hot chilli powder
  • 1 tbsp tomato puree
  • 2 crushed garlic cloves

instructions

1. Chop the onion and the pepper and put in the slow cooker.
2. Add the mince and the kidney beans.
3. Add the spices and the garlic.
4. Pour over the stock and stir well, breaking up the mince a little.
5. Set the slow cooker to high (4 hours) or low (7-8 hours). If it looks to be drying out, add a little more boiling water.
6. After the first quarter of cooking time, lift the lid and stir to break the mince up properly. Other than that, do not lift the lid until the end! If you aren't going to be there to break up the mince at this point, this can be done at the end.
7. Serve with rice and a sprinkle of grated cheddar and a blob of sour cream, if you fancy, then freeze the leftovers.
calories
264
fat (grams)
7
sat. fat (grams)
3
carbs (grams)
16
protein (grams)
38
sugar (grams)
7
Created using The Recipes Generator

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