Slow cooker beef and two-bean chilli

Lean beef, black beans and kidney beans simmer in a smoky tomato sauce. Make a batch for dinner and portion the rest for later.

6 serves · 20 minutes prep plus 3 to 4 hours on high

Ingredients

• 450 g lean beef mince
• ½ brown onion, diced
• 1 red capsicum, diced
• 2 garlic cloves, crushed
• 2 tsp mild Mexican chilli seasoning
• 1 tsp ground cumin
• ½ tsp each garlic powder and smoked paprika
• Fine salt and black pepper, to taste
• 1 × 400 g tin black beans, drained and rinsed
• 1 × 400 g tin kidney beans, drained and rinsed
• 1 × 400 g tin diced tomatoes
• 250 g extra diced tomatoes and 1 small green chilli, finely chopped
• 225 mL tomato passata
• Coriander, to serve

Method

1. Brown the mince in a large frying pan, breaking it up with a spoon. Add the onion, capsicum and garlic and cook until softened. Stir in the dry spices for 30 seconds.
2. Transfer to a slow cooker with both tins of beans, all the tomatoes, the green chilli and the passata. Stir, cover and cook on high for 3 to 4 hours or low for 7 to 8 hours, until the mince is fully cooked and the sauce has thickened.
3. Taste for seasoning, then ladle into bowls and scatter with coriander.

Nutrition is estimated per serve (one sixth of the batch) and varies with ingredient brands and portion size. Optional toppings and sides are excluded.