|The Best Slowcooker 2 Bean Chili is filled with loads of flavor and lots of vegetables.|
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Trust me, guys, you'll want to pin this and make it the next time you're craving chili! There's a secret ingredient that adds a lovely depth and sweetness to the chili. We serve it like you see in the photos--half and half with rice and chips. There's a little restaurant five minutes walk up the road from our flat and they serve all of their comforting stews, casseroles and curries half and half and I think it's a brilliant idea! Who says you can't have two starches??
For the chili
1/2 tbsp chilli powder
1 spring onion, diced
1 cup frozen sweet corn
1 cup frozen peas
1 400g can chili beans
1 350g can cannellini beans
1 onion, diced
1 tbsp butter
1 tbsp sunflower or olive oil
1 tsp ground cumin
1 clove garlic, crushed
1 tbsp coriander leaf
1 tbsp almond meal (this is the stellar secret ingredient!)
1400g can chopped tomatoes with herbs
1 tsp sugar
250g beef mince
salt and pepper
All right, let's cook:
Melt the butter with the oil in a saucepan over medium heat.
Add the onions, garlic, cumin, chili powder, salt and pepper and saute until the onions are soft.
Pour the contents of the sauce pan into the slow cooker. Toss in the coriander leaf and the mince.
Add the beans, tomatoes, sugar and almond.
Cook on low for 6 hours or high for 4.
An hour before serving add the frozen peas and corn to the slowcooker.
Serve with half portions of basmati and chunky chips/steak fries and spring onion.
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