This chilli is more than an ordinary bowl of soup - brown the vegetables first to bring out their flavour and puréed part of the solids to thicken it up.
This is a chilli that's more than an ordinary bowl of soup: Slow cooker two bean chilli
ProPoints® value: 5
Serves: 6
Preparation time: 30mins
Cooking time: 480mins
INGREDIENTS
5 spray(s) cooking spray, calorie controlled
1 medium leek, large, white part only, finely chopped
1 medium peppers, all types, green, finely chopped
1/2 teaspoons (level) chilli flakes, red, dried
1 stick(s) celery, cooked, large, trimmed and chopped
300g mushrooms, sliced
2 clove(s) garlic, crushed
1g cauliflower, raw, florets, (1 small head)
425g chick peas, cooked or canned, drained and rinsed
425g beans, pinto, cooked or canned, drained and rinsed
1/2 teaspoons (level) oregano, dried
1 teaspoons (level) cumin, ground
1/4 teaspoons (ground) pepper, black (whole, cracked or ground)
1/2 teaspoons salt
600ml stock, fresh, vegetable
1 teaspoons (level) chilli powder
METHOD
Coat a large nonstick pot with cooking spray. Add leek, green pepper, red pepper flakes, celery, mushrooms and garlic. Sauté over medium-high heat until golden, stirring frequently, about 5 minutes.
Spoon mushroom mixture into a slow cooker. Add cauliflower, beans, oregano, cumin, chilli powder, pepper, salt and stock. Cover and cook on low setting for 7 to 8 hours.
Just before serving, remove 200g of solids and about 60ml of liquid. Place in blender and puree. Return to slow cooker and stir in.