Slow Cooker Healthy Chilli
A mix of a bean chilli and chilli con carne. Slow cooker healthy chilli is perfect to put on as your leaving for work and come back to a dish that is ready to go!
Now you will probably notice this recipe is HUGE! Truthfully in my house it goes in the blink of an eye!
One of my husbands friends little boys is very poorly. He has Cerebral Palsy, and he has just been refused a life changing operation. Because of new rules within the NHS.
So naturally we are all rounding together and putting on a charity night. In the attempt to raise the 16k that this operation will cost!
One of my other friends children had it done last year. The improvement it has made to her life is outstanding!
A true nod to the medical advancements we have available today!
It is also a stark reminder of how the NHS is being affected here in the UK. However, this blog isn’t for me to preach about the state of the country.
The main part of this is the recipe.
So naturally when I was told about the charity night, I offered to cook. My menu will be two huge vats of this chilli. A vegan chilli, a selection of flat breads. With the addition of an absolute ton of garlic rice.
I guess this is my round about way of saying how easy this recipe is and how substantial it is. It is very adaptable!
I am splitting this batch and a 4th of it wont have hot spices in (for the antispice of the family). The rest will be hit with a blend of chilli to turn up the heat.
This huge vat of slow cooker healthy chilli fills a 6 litre slow cooker After reducing your looking at 5.5 litres. So am going to base the nutrition on 10 servings but you could easily get 15 and not notice the difference!
251 Calories, 6g fat, 29g carbs and 24g protein. Making this pretty much perfect for bulk cooking meal prep.
For mine I didn’t get a chance to freeze it, it went within two days! I do know from past batches that it freezes well!
And typically when I get a chance I will reduce it down further vacuum pack it into portions and have it in the freezer.
I actually made some chilli tortilla cups for the kids lunch boxes, which were a hit!
Reheating from frozen
To reheat take out the freezer, allow to defrost, pop into a microwave safe tub. Add 1/4 cup of water and heat on full power for 3 minutes, remember to stir half way through to heat evenly.
Serve with whatever you fancy. I like mine with rice. check out my other recipes that go well with this chilli here
Hope you are all doing well, I have been busy filming over the last few days so soon you will have video guides aswell! So excited. Again thank you so much for all the support on the blog, It has been amazing!
Don’t forget to tag me in your cooking photos on social media, so I can see what you have been up to in the kitchen!
Slow cooker healthy chilli
- Slow Cooker
- frying pan
- 750 g lean 5% fat beef
- 2 tins Red Kidney beans Drained and Rinsed
- 1 tin Chickpeas Drained and rinsed
- 2 beef stock pots
- 300 g white mushrooms Sliced
- 250 g Chestnut mushrooms Sliced
- 3 Bell peppers cut into chunks
- 450 g fresh tomatoes I used cherry as they were on offer
- 1 400ml Tomato Passata
- 2 large onions
- half pint water
- 5 cloves garlic pressed
- 4 tbsp cumin
- 3 tbsp Paprika
- 2 tbsp Smoked Paprika
- 2 tbsp Dried Chilli Flakes
- half Tbsp Yellow mustard
- 1 tbsp cayenne pepper Adjust this to your own tastes
- Prepare all your vegetables, rinse and drain the beans and chickpeas set aside
brown the mince
- Heat a pan on a medium heat
- Pop the mince in (I like to throw in a handful of the onions aswell)
- Crush the garlic and add to pan
- Brown for 5-10 minutes
- About 1 minute before you remove from the heat. Add in spices to wake them up!
- If you are intending to split the batches for varying heat leave out the chilli flakes and cayenne until later
Slow cooker set up
- Layer half of your Vegetables, beans and peas at the bottom
- Add the browned seasoned beef
- add stock pot
- layer remainder of vegetables, beans and peas
add the liquids
- Put in your water and passata
- on low for 6hrs
- on high 4hrs
- But the longer you leave it the better the flavour
- about 30 mins before completion split batches to desired amounts
- Add chilli and cayenne to one
- Leave the other for the antispice people
- I like to let mine do it naturally, so I leave the lid off and crank up the heat to full for half an hour/ until it's at my preferred thickness
- To skip this step you cab add some corn flour and thicken it that way!
Serve and enjoy, You've earned it!