Slow Cooker Chilli
It’s that time of year when slow cookers are a fantastic addition to the kitchen. I love that you can just throw everything in, leave it and get a delicious meal with no effort. This really is simple at its very best!
The chilli recipe
This chilli is made with a base of split red lentils, with added kidney beans, passata and spices. That is it! You could of course make this on the stove top, or in the oven if you don’t have a slow cooker… but my slow cooker is one thing I am so glad I have! Here’s the recipe.
- 1 x 400g tin kidney beans
- 1 x 500ml carton tomato passata
- 1.5 litres water (use the passata container to measure)
- 300 g split red lentils (measure 1 full empty tin)
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 1 teaspoon cajun spice (or chilli powder)
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper
- pinch of red chilli flakes
- salt to taste
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Tip the kidney beans, passata, water and lentils into your slow cooker.
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Add all the spices, stir and cover.
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Cook on high for approximately 5 hours (check the lentils are cooked and it is the right consistency).
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Serve with rice, tortilla chips, jacket potato, add to enchiladas, eat with roasted vegetables or just with salad!
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Enjoy!
What do I need?
You can (as with most of my recipes), make this as easy or complicated as you wish! I would suggest that you follow the recipe as it is, using a slow cooker. You can of course, change the kidney beans, add more beans or chickpeas, even add some vegetables to make this fit in with your likes. If you like spicy – add more chilli flakes! If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I have added a few links to different sized slow cookers so you can see what is available. I also found some fluted pans for making tortilla baskets (hint hint if anyone is reading)! We do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
How to serve your slow cooker chilli
Traditionally, you serve chilli with rice, but it goes just as well with a jacket potato or with a stash of tortilla chips! You could even just serve it with a salad or roasted vegetables. I have also used this in enchiladas with sweetcorn, rice and a bit of spicy mexican cheese… delicious!
Storage
This chilli stores very well and the flavours will intesify with storage. Keep it in the fridge for up to five days, or portion, label and freeze for up to three months.
Sharing
I would love you to make this and see how delicious it is! I love seeing your adaptions and interpretations of my recipes! Do you have a slow cooker? Will you adapt the recipe and make it in the oven? What will you serve your chilli with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x