Slow-Cooker Chilli Con Carne

Let your slow cooker do the hard work then enjoy the Mexican flavours of this warming chilli.




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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