Slow cooker bean chilli

Ingredients

For 8 servings

• •1 onion finely chopped
• •2 peppers (a mix of colours works well), chopped
• •400 g can red kidney beans
• •400 g can black beans
• •400 g can pinto beans
• •2 c. à café chilli powder
• •1 c. à soupe smoked paprika
• •1 c. à café garlic granules
• •1 c. à café ground cumin
• •0.5 c. à café ground coriander
• •2 c. à café dried mixed herbs
• •2 c. à soupe tomato purée
• •2 x 400g cans chopped tomatoes
• •few coriander leaves to serve

Method

1. 1.Tip the onion and peppers into the slow cooker. Pour in all the beans and their liquid, then mix in the chilli powder, ground spices and dried herbs. Tip in the tomato purée and chopped tomatoes, then mix.
2. 2.Cook on high for 3-4 hrs, or until the onion and peppers have softened and the sauce has thickened. Sprinkle over some coriander leaves to serve.