The slow cooker, protein-packed chilli con carne recipe you need to try

Name: The slow cooker, protein-packed chilli con carne recipe you need to try
Prep time: 15 min
Cook time: 5 h 25 min
Total time: 5 h 40 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 450 g (1lb) minced beef; 1 large onion, finely chopped; ½-1tsp hot chilli powder; ½-1 tsp ground cumin; 3 tbsp. tomato purée; 150 mL (¼ pint) hot beef stock; 400 g tin chopped tomatoes with garlic (see tip); 25 g (1oz) dark chocolate, broken into pieces; 400 g tin red kidney beans, drained and rinsed; 40 g (1½oz) fresh coriander, chopped; Guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled jalapeno chillies, to serve

This Mexican-style, rich slow cooker chilli con carne recipe is perfect for meal prep.

By The Good Housekeeping Cookery TeamUpdated: 14 March 2019

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This Mexican-style chilli con carne recipe is perfect for Sunday meal prep after your long run. It takes around 25 minutes in a pan, then another 5 hours in a slow cooker.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

5 hrs 25 mins

Total Time:

5 hrs 40 mins

Cal/Serv:

408

Ingredients

2 Tbsp.
olive oil
450 g
(1lb) minced beef
1
large onion, finely chopped
½-1tsp hot chilli powder
½-1 tsp ground cumin
3 Tbsp.
tomato purée
150 ml
(¼ pint) hot beef stock
400 g
tin chopped tomatoes with garlic (see tip)
25 g
(1oz) dark chocolate, broken into pieces
400 g
tin red kidney beans, drained and rinsed
40 g
(1½oz) fresh coriander, chopped
Guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled jalapeno chillies, to serve

Directions

1. Step 1
  Heat 1tbsp of the oil in a large pan and fry the beef for 10min or until well browned, stirring to break up any lumps. Remove from the pan with a slotted spoon and transfer to the slow cooker (don't turn the cooker on at this point).
2. Step 2
  Add the remaining oil to the pan, then gently fry the onion for 10min, or until softened.
3. Step 3
  Add the spices and fry for 1min, then add the tomato purée, hot stock and the tomatoes. Bring to the boil, then carefully stir the mixture into the mince in the slow cooker. Cover and cook on Low for 4-5hr.
4. Step 4
  Stir in the chocolate, kidney beans and coriander and season with salt and ground black pepper, then turn off the cooker and leave to stand for 10min.
5. Step 5
  Serve with guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled chillies.