Slow Cooker Chilli Con Carne

This slow cooker chilli con carne is the ultimate easy weeknight dinner. It’s a budget-friendly family favourite that I grew up eating and still make regularly today. The best part is you can literally throw everything in the slow cooker and let it do the work while you get on with your day.

Course Main Course

Cuisine Mexican, Mexican-Inspired

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 254kcal

Author Sally

Equipment

slow cooker

Ingredients

500 grams beef mince/ground beef
1 x 400 gram can red kidney beans drained and rinsed
1 x 400 gram can diced tomatoes
1 cup passata tomato puree
1 brown onion finely diced
1 red capsicum/bell pepper diced
2 cloves garlic minced
2 tablespoons tomato paste
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
½ teaspoon chilli flakes
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup beef stock

To serve;

Dairy free yoghurt or sour cream
Avocado
Corn chips/tortilla chips
Chopped fresh coriander or parsley

Instructions

Place all ingredients in the base of a slow cooker and stir everything together. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
Once cooked, give the chilli a good stir. If it’s too thin, continue cooking on high with the lid off for 30 minutes to thicken.
Serve the chilli as is or with dairy free yoghurt or sour cream, sliced avocado, and tortilla chips if desired.

Video

Notes

Storage Instructions: Keep in the fridge for up to 4 days or in the freezer for up to 3 months. Cool completely before storing, and reheat until piping hot.

Nutritional information is calculated without toppings or sides.

Nutrition