Slow cooker chilli

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Serves: 4

By Kyte

(1 Vote) 1


  • 1 onion sliced

  • 1 large onion sliced

  • 2 tins chopped tomato

  • 2 pepper sliced into thin strips

  • 1 tin red kidney bean or use water

  • 500g lean mince

  • 500g minced beef lean

  • 1 splash red wine (or use water)

  • 2 large carrots

  • 1 handful red lentils no need to soak

  • 1 clove garlic to taste

  • 1 tsp dried chilli flakes to taste


  1. Cook off the mince (to prevent lumps) and put to one side in a dish.
  2. Use the same pan to cook off the chilli and onions. After a few minutes add the peppers and then the garlic.
  3. Line the bottom of the slow cooker with the finely chopped carrots.
  4. Add the onions and peppers mixture on top.
  5. Then layer the mince on top.
  6. Scatter both lentils on top of the mince.
  7. Add the Worcestershire sauce.
  8. Layer the red kidney beans on top.
  9. Spread the chopped tomatoes on top and top up with a little water or red wine.
  10. Cook on low for 5-10 hours, checking that it isn't drying out towards the end of cooking.

Handy Hint

This is easily turned into veggie chilli by using Quorn or similar and not using Worcestershire sauce, but a little Marmite instead.

Additional Information

  • Can Freeze

  • Slow cooker

  • Meat

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • ImpyCelyn 08/09/11 08:56

    Excellent! Really easy to make and delicious. Everybody loved it.