Here is a hot’n’hearty recipe for those cold, dark, winter days. After all, there’s nothing like a chilli to warm those cockles. Cheap, nutritious, quick and tasty, this is a great all-round recipe which is just as great wrapped up in a tortilla or served on a bed of rice or cous cous, or simply eaten on its own.
Five Bean Slow Cooker Chilli
400g Tinned Tomatoes
300g can Cannellini Beans
400g can Chickpeas
300g can Pinto Beans
400g can Red Kidney Beans
400g can Butter Beans
3 cloves garlic
Salt, pepper and chilli powder to taste.
Chop onion and garlic.
Drain beans, rinse and toss into pot together with onions and garlic.
Add tomatoes and passata.
Season and add chilli powder to taste.
Cook in slow cooker for at least six hours on low.
It’s so quick and easy it took longer to write the recipe than it did to make it!