Slow Cooker Chipotle Chilli Beans

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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

Serves:

6 to 8

Ingredients

  • 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
  • chopped)
  • 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.

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After a couple of minutes put a lid on the frying pan and keep the heat vey low. The result – lovely soft onions!

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  • 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:

And linking to: Fiesta Fridays

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59 Comments

  1. Oh wow what a delicious dish! So healthy too! Thanks for linking up to #tastytuesdays

    Reply

  2. I just made chili today with fresh peppers from my garden and it was so yummy. I am going to eat the leftovers with some tortilla chips! Thanks for sharing this recipe with #foodpornthursdays…I always love trying different chili recipes.

    Reply

    1. Thanks Trista, you really can’t go wrong with a chilli can you? A pleasure to link up with #foodpornthursdays x

  4. I’m so excited to see this recipe because I love trying out new things to make in my slow cooker. I’ve just pinned this and will be making it next week. Yum!! Thanks for linking up with our Fabulous Foodie Fridays party xx

    Reply

    1. Thanks Lucy, I hope you enjoy Chipotle Chilli Beans as much as we do. Thanks for pinning, let me know how you get on xx

  6. I love my slow cooker, too, but haven’t used it lately. This recipe looks like the perfect reason to dig it out. Happy FF!

    Reply

    1. Thanks Natalie, hope you go & dig your slow cooker out, let me know how you get on. Happy FF too & have a great weekend 🙂

  7. This chili looks very warm and delicious. I love my crockpot all year too, but fall is my favorite time to use it. My son loves chili, so I will need to try this recipe. I also want to check out your homemade tortilla chip recipe too! Happy Fiesta Friday!

    Reply

    1. Thanks Jenny, hope you like the homemade tortilla chip recipe, let me know how you get on. Happy Fiesta Friday to you too & have a great weekend 🙂

  9. Love a good slow cooker recipe and this definitely looks like one. I love using beans. I wonder how they will stand up if I leave them in the slow cooker a bit longer (long working days).

    Sally @ Life Loving

    Reply

    1. Thanks Sally. We tend to have the Chipotle Chilli Beans on a weekend but I’ve cooked them all day before, I think it benefits from a long low cook. Let me know how you get on.

  10. I love cooking in my crock pot! When winter comes that’s all I use! This looks amazing! thanks for sharing. Visiting from #foodpornthursdays

    Reply