Slow Cooker
Two Bean Chilli
No Count
POINTS® value | 2.5
Servings | 6
POINTS® value | 2.5
Servings | 6
Our chilli is
more than an ordinary bowl of soup: We browned the vegetables first to bring
out their flavour and puréed part of the solids to thicken it up. Perfect on a
winter's day.
5 spray low-fat cooking spray
1 portion leek(s), large, white part only, finely chopped
1 medium red green or yellow pepper(s), green, finely chopped
1/2 teaspoon dried chilli flakes, red
1 stick celery, large, trimmed and chopped
300 g mushrooms, sliced
2 clove garlic, crushed
1 quantity cauliflower, florets, (1 small head)
425 g cooked chick peas, drained and rinsed
425 g cooked pinto beans, drained and rinsed
1/2 teaspoon oregano, dried, crushed
1 teaspoon ground cumin
1/4 teaspoon pepper, black
1/2 teaspoon salt
600 ml fresh stock, or made up from a cube, vegetable
1 teaspoon chilli powder
Coat a large nonstick pot with cooking spray. Add leek, green pepper, red pepper flakes, celery, mushrooms and garlic. Sauté over medium-high heat until golden, stirring frequently, about 5 minutes.
Spoon mushroom mixture into a slow cooker. Add cauliflower, beans, oregano, cumin, chilli powder, pepper, salt and stock. Cover and cook on low setting for 7 to 8 hours.
Just before serving, remove 200g of solids and about 60ml of liquid. Place in blender and puree. Return to slow cooker and stir in.
5 spray low-fat cooking spray
1 portion leek(s), large, white part only, finely chopped
1 medium red green or yellow pepper(s), green, finely chopped
1/2 teaspoon dried chilli flakes, red
1 stick celery, large, trimmed and chopped
300 g mushrooms, sliced
2 clove garlic, crushed
1 quantity cauliflower, florets, (1 small head)
425 g cooked chick peas, drained and rinsed
425 g cooked pinto beans, drained and rinsed
1/2 teaspoon oregano, dried, crushed
1 teaspoon ground cumin
1/4 teaspoon pepper, black
1/2 teaspoon salt
600 ml fresh stock, or made up from a cube, vegetable
1 teaspoon chilli powder
Coat a large nonstick pot with cooking spray. Add leek, green pepper, red pepper flakes, celery, mushrooms and garlic. Sauté over medium-high heat until golden, stirring frequently, about 5 minutes.
Spoon mushroom mixture into a slow cooker. Add cauliflower, beans, oregano, cumin, chilli powder, pepper, salt and stock. Cover and cook on low setting for 7 to 8 hours.
Just before serving, remove 200g of solids and about 60ml of liquid. Place in blender and puree. Return to slow cooker and stir in.
