Slow Cooker

Slow Cooker Chilli Con Carne



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.


  • 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


  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.

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