Slow cooked chilli
500g beef mince
½ cup quinoa, uncooked but rinsed
1 can cannellini beans, rinsed & drained
1 can kidney beans, rinsed & drained
1 can black beans, rinsed & drained
2 cans diced tomatoes
2 Tbs tomato paste
¼ cup red wine
3 cloves garlic, minced
1 onion, diced
2 capsicums, chopped
1 cup of mushrooms, chopped
1 Tbs each: dried oregano, parsley, basil
1 tsp each: ground paprika, coriander, cumin
¼ tsp cayenne pepper
Pinch of salt and pepper
1 cup beef stock
Optional: fresh chilli to taste
Avocado, fresh coriander and corn tortillas to serve
In a medium to large slow cooker (3.5L minimum) place all ingredients, mix well. Set the slow cooker to low and cook for a minimum of 4 hours. The chili will only get better if left to cook while you’re out all day.
To me slow cookers are about making life easy, I don’t pre-cook or brown any ingredients, I simply put them all into my slow cooker and head off to work.
*Note - to make this vegetarian remove the beef, use vegetable stock and increase the quinoa to 1 cup.