Slow-cooked five bean chilli

By Birgitta

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.

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

Details

Servings 8

Preparation

Step 1

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.