Slow cooked chilli

Serves 8


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.





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