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    Dinner · Mexican

    Slow cooker beef & three-bean chilli

    Browned beef mince left to work away with three kinds of bean and a warm chilli spice mix. Makes a big pot, freezes well, and tastes better the next day.

    Prep
    20 minutes
    Cook
    8 hours
    Makes
    6 portions
    Difficulty
    Easy
    Slow cooker beef & three-bean chilli

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    512kcal
    Protein
    33g
    Carbs
    35g
    Fat
    25g

    Where the calories come from

    • Protein 27%
    • Carbs 28%
    • Fat 45%
    Fibre
    11.9 g
    Sugar
    13.7 g
    Salt
    1.45 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.68a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 480g beef mince
    • 1 ¼ onions, finely diced
    • 1 ¼ red peppers, deseeded and diced
    • 3 cloves of garlic, minced
    • 2 tbsp chilli powder
    • 1 tbsp ground cumin
    • 1 tsp smoked paprika
    • 260g kidney beans (drained weight), rinsed
    • 260g pinto beans (drained weight), rinsed
    • 440g baked beans
    • 830g chopped tomatoes
    • 440g tomato passata
    • 130g Cheddar cheese, grated, to serve

    Method

    1. Brown the mince first. Use the slow cooker's browning setting if it has one, or a large frying pan on the hob over a medium-high heat.

    2. Break the beef mince up with a spoon as it cooks and keep going until it is well browned. If you browned it in the pan, tip it into the slow cooker.

    3. Now add the chilli powder, ground cumin, smoked paprika and 1 tsp of salt, along with the garlic, red pepper and onion. Pour in the tomato passata and chopped tomatoes, add the baked beans, kidney beans and pinto beans, and stir well.

    4. Cover and leave it to cook: 6-8 hours on low, or 3-4 hours on high.

    5. Taste, adjust the seasoning, then ladle the chilli into bowls and scatter grated cheddar on top.

    Adapted from Greens & Chocolate

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