Go Back
+ servings
Slow cooker Chilli Con Carne topped with cheese and chillis, without the lid on.
Print Recipe
5 from 162 votes

Slow Cooker Chilli Con Carne {Easiest EVER Recipe!}

Chilli Con Carne is a classic dish that so many of us turn to time and time again, but have you tried the slow cooker version?! So good, so easy.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Sarah Rossi

Ingredients

For the slow cook

  • 750 g Lean beef mince
  • 1 Onion Peeled and chopped
  • 800 g Chopped tomatoes (2x 400g tins)
  • 800 g Kidney beans (2x 400g tins) Drained and rinsed
  • 75 g Tomato puree
  • 2 Beef stock cubes
  • 3 tsp Ground cumin
  • 1 tsp Cayenne Pepper
  • 2 tsp Dried oregano
  • 4 tsp Garlic powder
  • Salt and pepper
  • 25 g Dark chocolate 70% cocoa type

Before serving

  • 2 Green peppers Cut into medium-sized chunks

Instructions

  • Put all of the slow cook ingredients (apart from the peppers) into the slow cooker and cook for 6 hours on HIGH or 8 hours on LOW.
  • Add peppers about 30 minutes before the end of cooking.

Notes

Mince: Try and use the low fat (5%) option if you can. This will the finished dish being too fatty, as none will be cooking off like it might in a pan
Onions and garlic: I like to use pre chopped, frozen to save time where I can
Stock cubes: No need to add any additional liquid, just the cubes themselves
Peppers: I use green peppers but any colour is fine. You can also use frozen peppers. Remember to add these in about 30 minutes before the end of cooking

Nutrition

Calories: 424kcal | Carbohydrates: 45g | Protein: 41g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 605mg | Potassium: 1464mg | Fiber: 14g | Sugar: 7g | Vitamin A: 531IU | Vitamin C: 49mg | Calcium: 126mg | Iron: 10mg