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

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Meat

  • Slow cooker

  • Can Freeze

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Your comments

  • ImpyCelyn 08/09/11 08:56

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