Chilli is a big hit here and such a handy dinner. If there are leftovers, we have it with chips or a baked potato on day 2. My kids refuse to eat kidney beans. I have learnt  not to bother – I mainly use chickpeas as they seem to work really well in this dish.

Ingredients:

• 500 g lean mince. I always use 5% mince
• 1 onion chopped
• 2 cloves of garlic, crushed or chopped
• 500 g of passata
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp paprika
• chili flakes or some chopped fresh red chili (optional)
• salt and pepper
• Pinch of sugar
• 1 tin of mixed beans or chickpeas

Method:

1. Brown mince, with onion and garlic in a frying pan, over a medium heat.
2. Put this with the rest of the ingredients,, except the mixed beans or chickpeas, in the slow cooker.
3. Cook on low for 5-6 hours. Add the drained mixed beans or chickpeas, 30-60 mins before serving to allow them to warm through.
4. Serve with rice or baked potatoes.

Cakemum tips/observations:

• This recipe can be easily doubled to make a larger quantity
• You could also add some veg cut into chunks – I don’t bother as my kids won’t eat them. I tried and failed on that front.