This recipe is an easy win for a weeknight dinner and with the addition of a slow-cooker, you really can’t lose! That said, you could easily make this on the hob too by approaching it like any other chilli recipe. You’ll just need to simmer it until your black beans are lovely and tender.
For me, this isn’t your average chilli and calling it ‘chilli’ probably doesn’t do it justice. This is a delicious dark and warming one-pot casserole/stew which can be served with rice, avocado, tortillas and just about any other Mexican inspired addition.
I like to prepare this the night before by loading up my slow cooker bowl with all the ingredients and popping it into the fridge. I then take it out when I wake up and allow the bowl to come to room temperature before popping on low to cook over the course of the day. Doing it this way, means my black beans get extra soaking time and are extra tender!
Ingredients (served 2 to 3);
- 1 cup black beans (soak in plenty of water for at least 4 hours before cooking)
- 1/2 cup quinoa
- 1 tin chopped tomatoes
- 1 white onion, diced
- 2 garlic cloves, diced or crushed
- 1 celery stick, diced
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 tsp chilli powder
- 1 heaped tsp chipotle paste
- handful fresh coriander, chopped
- 1 tbsp honey
- 3 cups water
what you need to do;
Set up your slow cooker and chuck all the ingredients into the bowl. Give it a really good mix and then pour over the water. The 3 cups should cover the whole mix, but if it doesn’t, go ahead an add in another cup. Mix the whole lot together one last time, place the lid on and cook on low for 6 to 8 hours.
You can also cook this on high for 4 hours, but I recommend a low cook in order to allow the chipotle flavour and spices to really develop.
At the end of the cooking time, simply dish up with a side of your choice, or serve in a big bowl as it is and top with fresh coriander and/or sliced avocado.