The easiest Chilli Con Carne recipe you will ever make. Just add all the ingredients to the slow cooker and leave it to cook while you get on with your day!
If you’re looking for a really easy family meal that you can chuck in the slow cooker in the morning then you need to try this chilli recipe.
My recipe is far from traditional, I’ve added three different veggies in there to boost the nutritional content, also helping to bulk out the portions.
How To Make Chilli in the Slow Cooker
Just pop the following ingredients into the slow cooker:
- minced beef
- onion
- garlic
- carrot
- courgette
- red pepper
- kidney beans
- tinned tomatoes
- tomato puree
- beef stock pot
- spices: smoked paprika, mild chilli powder, ground cumin and ground coriander
- a little salt and pepper
I didn’t pre-brown the meat before adding it. I sometimes find minced beef cooked in the slow cooker a little grainy if it hasn’t been browned. But it was absolutely fine in this recipe so I don’t think it needs it.
Mix all the ingredients together then cook on High for 5-6 hours or low for 7-8 hours.
Shortly before it’s ready, just boil up some rice and it’s ready to serve up.
Delicious, packed with nutrition and a brilliant family meal to have mid week.
For me, chilli isn’t complete without the toppings. I add:
- grated cheese
- lime wedges
- coriander
- sour cream
Looking for more recipe inspiration? Check out more of my favourite Slow Cooker Recipes here.
Slow Cooker Chilli Con Carne
Prep Time: 10 minutes- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
Yield: 4 1x
Category: Slow Cooker
Cuisine: Mexican
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Pin RecipeDescription
The easiest Chilli Con Carne recipe you will ever make. Just add all the ingredients to the slow cooker and leave it to cook while you get on with your day!
Ingredients
- 500g minced beef
- 1 onion, diced
- 3 garlic cloves, crushed
- 1 large carrot, diced
- ½ courgette, diced
- ½ red pepper, diced
- 1 tin chopped tomatoes
- 1 tin kidney beans, drained
- 2 tbsp tomato puree
- 1 beef stock cube
- 1 tsp smoked paprika
- 1 tsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt and pepper to taste
Instructions
- Add the all the ingredients to the slow cooker and mix well.
- Cook on HIGH for 5-6 hours or LOW for 7-8 hours.
- Serve with boiled rice and any toppings that you like.
Notes
Leftovers will keep in an airtight container in the fridge for 2 days and can be reheated on the hob or in the microwave.
Leftovers can also be frozen for up to 2 months. Defrost in the fridge overnight and reheat as above.
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