Simple Slow Cooked Three Bean & Vegetable Chilli Recipe

Since Twilight Turned Me Vegetarian, this has been one of my favourite slow-cooked recipes. The sundried tomatoes are the secret ingredient that make all the difference.

 

I thought I’d share (as promised) – being the kind soul I am.

(Please excuse me the sunshine’s going to my head)

You will need:

Standard Slow Cooker (Crock Pot) – mine has a 3.5 Litre internal capacity.

125g (4oz) Dried Red Kidney Beans

125g (4oz) Dried Haricot Beans

125g (4oz) Dried Black-eyed Beans

1 Can of Chopped Tomatoes (approx 400g/I believe this is 14 fluid oz in the US?)

1 Medium Onion (chopped)

1 or 2 Red Peppers (diced)

150g / 5oz Button Mushrooms (washed)

100g / 3.5oz Sundried Tomatoes (drained if out of a jar and then sliced)

2 Garlic Cloves (crushed)

1 Teaspoon (5ml) of Chilli Powder (I used ‘Hot’)

1/2 Teaspoon (2.5ml) Ground Cumin

1/2 Teaspoon (2.5ml) Dried Mixed Herbs

Black pepper to season (I add 6 grinds of the mill)

Instructions:

You firstly need to soak the dried beans according to the pack instructions. I always soak overnight in a large bowl of cold water.

The beans can then be drained, washed and cooked. Soaked dried beans need to be rapidly boiled for 10 minutes, then drained and washed thoroughly. They are then ready to go.

Prep all other ingredients as outlined above.

I pop my cooked beans in the slow cooker and simply add all the other ingredients. Give it a good stir and put the lid on. Cook on High for 4 hours or Low for 6-8.

Serves 4 with accompaniments. I serve with home-made tortilla flat-breads and rice.

I’ve actually deleted the photo of the chilli I made last Friday. It is however on my Facebook page. The image wasn’t properly in focus so I didn’t keep it. When I make the chilli next I’ll re-photograph it. The image below is from a while back (it has green/yellow peppers in it also – well I’m a chuck it all in kinda cook aren’t I?), and again quality isn’t great – sorry!

*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes.  Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

If you do try it out please let me know what you think!