Slow Cooker Chilli Con Carne
This Slow Cooker Chilli Con Carne is perfect for batch cooking and freezing - the ultimate winter warmer! Serve it with rice, heaped onto jacket potatoes or as nachos. Gluten and dairy free.
Servings: 4 people
Equipment
Ingredients
- 500 g 15% fat beef mince
- 1 onion (peeled and finely chopped)
- 1 red pepper deseeded and chopped
- 400 g tinned chopped tomatoes
- 150 ml passata
- 2 tbsp tomato puree
- 3 garlic cloves (peeled and crushed)
- 1 gluten free beef stock pot
- 400 g tinned kidney beans (drained)
- 1 square dark chocolate (at least 80% cocoa)
For the spice mix:
- 2 tsp chilli powder
- 1/2 tsp marjoram
- 1 tsp paprika
- 1 tsp ground cumin
Instructions
- OPTIONAL STEP: I highly recommend browning the mince for the best texture and flavour. Heat a little oil in a pan and place on a medium heat. Add the beef mince and fry for 4-5 minutes, breaking it up with a spatula, until browned. (You can skip this step if you're short on time!)
- Add everything to the slow cooker pan, including the browned beef mince, and stir well so it is combined.
- Place the lid on the slow cooker and cook on high for 4-5 hours, or low for 6-8 hours. Stir well and then serve.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Slow Cooker Chilli Con Carne should look.
- Storing and Freezing: Any leftovers of this slow cooker chilli can be kept in the fridge for up to 3 days, or frozen. I find it best to do this in portions so you can microwave what you need at-a-time.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Slow Cooker Chilli Con Carne!
Nutrition
Serving: 1 portion | Calories: 232kcal | Carbohydrates: 40g | Protein: 12g | Fat: 4g
