Let your slow cooker do the hard work then enjoy the Mexican flavours of this warming chilli.
Ingredients
Method
Cook onion, capsicum and mince in an oiled, deep non-stick frying pan, breaking up meat, for 10 minutes, or until browned. Stir in cumin.
Transfer to a 5 to 6-litre slow cooker. Add undrained beans, water and sauce. Stir to combine. Season with salt and pepper. Cover with lid.
Cook on high for 3 hours.
Serve chilli con carne with tortillas and avocado.
Nutrition information
Please note, nutritional information is approximate and based on the uncooked ingredients.
This article originally appeared on New Idea.
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