Slow Cooker Chilli
Course:
Main Course
Cuisine:
Mexican
Keyword:
chilli, lentils,
Gather
- 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
Prepare
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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!
