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Slow-cooked five bean chilli

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Preparation Time: 15 minutes
Cooking time: 120 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 8
This recipe has been visited 11397 times
Ingredients:
  2 tsp cumin
  2 tsp coriander seeds
  2 large dried chillies
  2 onions, chopped
  2 celery sticks, chopped
  2 garlic cloves
  2 tsp sunflower oil
  2 tins plum tomatoes (or use fresh)
  250 g haricot beans
  250 g black eyed beans
  250 g aduki beans
  250 g kidney beans
  250 g black beans
  1 tbsp cocoa powder
  1 tbsp paprika
  1 tbsp sweet chilli sauce
  2 tbsp tomato puree
  salt & pepper to taste
A chilli that looks after itself in the slow cooker. I've used about one tins worth of each type of bean so easy to use either tinned or dry that you cook yourself.
Cooking Steps:
Dry fry the cumin, coriander and whole chillies and when aromatic grind in a pestle and mortar, add to the slow cooker pot.

Add the tinned tomatoes and beans (you can reserved half the black beans and blitzed them with a stick blender before adding - will add colour and thicken the sauce).

Fry the onion, celery and garlic and add to the chilli. Add the cocoa, paprika, sweet chilli sauce and tomato puree, stir and allow to gently cook for a few hours.

Serve with rice, grated cheese, guacamole, salsa. Tip: Leave until the next day and reheat as it tastes even better the next day. Freezes well.

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