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SLOW COOKER CHILI
Serves 8
Ingredients:
500g lean ground beef, cooked and drained
1 large onion, coarsely chopped
1 clove garlic, minced
250g dried kidney beans*
2 cans beef broth
1 can diced tomatoes
130 g chopped chilies
1 Tbsp. chili powder
2 tsp. cumin
1 can tomato paste (optional)
Method:
1.
Combine all ingredients, except tomato paste, in the slow cooker pot. Stir to thoroughly
mix.
2.
Cover and cook on high for 4.5 hours or 7–8 on low.
3.
For thicker chili, stir in tomato paste ½ cup – 1 hour prior to serving.
4.
If desired, serve over hot rice.
Tip: For vegetarian chili, use 2 cups of frozen, thawed corn instead of ground beef. Substitute
vegetable broth for beef broth. May yield slightly less.
*No need to soak or precook beans.
3
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