Slow cooker black bean chilli sin carne is so easy to prepare, budget-friendly, and is packed full of delicious flavours and plant-based nutrition. Serve with quinoa or rice, or stuff into a crispy taco shell, for a tasty mid-week treat.
Course Dinner, Main Course
Cuisine American, Mexican
Prep Time 10mins
Cook Time 4hrs
Total Time 4hrs10mins
Slow cooker/crockpot (at least a 3.5 litre)
Saucepan, for cooking quinoa or rice, optional
2cansblack beans2 x 400g/14/15oz cans, drained so will result in less beans
1cankidney beansred or white variety 400g/14/15oz can, drained
120gcarrot1 medium, grated
95gceleryabout 2 sticks/ribs, diced
120gred onion1 small, diced
100gbell pepper1 small-medium, diced. Your preferred colour choice.
500gpassata(in the US known as tomato sauce or puree) or use 2 400g/14/15oz cans chopped tomatoes.
1tbsptomato pureeconcentrated tomato paste
1tbspgarlic powderor 4-6 cloves, minced
1tspchilli powderuse more to taste depending on how spicy you prefer