My slow cooker gets used throughout the summer, I love using it for jams, chutneys and summer casseroles but once Autumn is here, it really comes into its own.
Probably the best thing for me about my slow cooker is that it frees up hours of my day and there’s nothing better than coming home to a freshly cooked one pot meal.
Another reason I love using my slow cooker is because it’s so economical – why bother heating up the oven for just one casserole? Save money by cooking in the slow cooker, it’s only a matter of pennies per hour.
Chipotle Chilli Beans is a really versatile and extremely tasty one pot dish for vegetarians and meat lovers alike; it’s so delicious you don’t notice it’s meat free. Serve with sour cream and guacamole with homemade tortilla chips as we have here, or alternatively with rice and garlic bread. Our Garlic and Herb Twister Bread goes down a treat too !
I’ve used red kidney beans and haricot beans but you could use your favourite beans. The chipotle paste adds a delicious smokey flavour and takes your chilli beans to another level.
Slow Cooker Chipotle Chilli Beans
6 to 8
- 2 to 4 tablespoons rapeseed oil
- 2 onions peeled and diced
- 2 red peppers deseeded and diced
- 3 garlic cloves crushed
- 2 teaspoons cumin seeds crushed
- 1 to 2 tablespoons chipotle paste depending on how hot you like your chillies (or 1 dried chipotle rehydrated and
- 1 teaspoon freshly chopped thyme
- 800 g red kidney beans cooked or 2 x 400 ( 14 oz ) tins, drained
- 400 g haricot beans cooked or 1 x 200 g ( 14 oz ) tin, drained
- 700 g passata or sieved tomatoes
- 1 teaspoon sea salt
- Plenty of black pepper
- 1 tablespoon freshly chopped coriander
- 2 or 3 tablespoons grated cheese
- Fry the onion in a little rapeseed oil until soft but not brown – about 10 minutes.
- Add the red peppers and fry for another 5 minutes.
- Add garlic and fry gently for one minute.
- Stir in the crushed cumin seeds, freshly chopped thyme and chipotle paste.
- Lightly grease or spray the inside of your slow cooker with cooking spray.
- Transfer the onion and pepper mix to the slow cooker pot.
- Stir in the beans and the passata or sieved tomatoes and seasoning.
- Place the lid on your slow cooker.
- Cook on: Low for 6 hours or High for 2 hours
- Garnish with freshly chopped coriander and grated cheese.
- Have your table ready with a big bowl of rice and homemade tortilla chips, sour cream and guacamole, or a Garlic and Herb Twister Bread. Tortilla chips are so easy to make and are so much better (and healthier) than shop bought – why not try making some? Your tortilla chips can be made ahead and stored in an airtight container for up to a week.
I’m entering Slow Cooker Chipotle Chilli Beans into a few challenges this month:
- Corina’s new blog challenge Cook Once Eat Twice over at Searching For Spice.
- Farmersgirl Kitchen & Baking Queen74’s Slow Cooked Challenge hosted by Janice over at Farmersgirl Kitchen.
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Helen.
- The Teatime Treats Challenge created by Karen over at Lavender & Lovage and hosted by Janie at The Hedgecombers.
- The Extra Veg Challenge created by Michelle from Utterly Scrummy & Helen from Fuss Free Flavours & hosted this month by Katie over at Feeding Boys.
And linking to: Fiesta Fridays