Slow Cooker Chilli

6 Servings

500 g 5% Fat Minced Beef
1 Onion diced
2 Bell Peppers deseeded and diced
3 cloves Garlic crushed
1 - 2 tsp Chilli Powder you can add more or less depending on how hot you like it
1 - 2 Fresh Chillies deseeded and diced. You can add more or less depending on how hot you like it
4 Mushrooms sliced
1 Courgette diced
3 Carrots diced
2 tins Chopped Tomatoes
2 Beef stock cubes
200 ml Boiling Water to make up stock cubes
2 tsp Italian Mixed Herbs
2 tbsp Tomato Puree
1 tin Kidney Beans
2 tbsp Worcestershire Sauce
1 dash Franks Hot Sauce
2 tbsp Bovril optional (you could use any beef or yeast extract)
Low Calorie Cooking Spray

If you have a slow cooker that has a sauté function, spray with some low calorie cooking spray, allow to heat up and add the onions, garlic, chopped chilli, carrots and peppers.
If your slow cooker doesn't have this function then sauté the veg in a large frying pan
When the veg starts to soften add the mince and cook until it starts to brown
Stir in the chilli powder, Worcestershire sauce, Italian herbs and cook for another minute or so
Add the tomato puree and chopped tomatoes, stir well
Pour in the made up stock, then throw in the remaining veg and stir
If you're using the sauté function on your slow cooker, turn it to slow cook, put the lid on and leave it for 3 or so hours (on medium to high). If you're using a pan then transfer it to your slow cooker and cook for about 3 hours (on medium to high)
After 3 hours taste it, add a few drops of hot sauce and Bovril if you're using it and some more chilli if it's not hot enough. Add the washed and drained kidney beans and adjust the seasoning if required.
Allow to cook for another hour or so, then serve with whatever you fancy, we had ours with some Hasselback Potatoes and Tabbouleh Salad

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