Slow Cooker Sausage and Bean Chilli

Slow Cooker Sausage and Bean Chilli

This Sausage and Bean Chilli is packed full of flavour and natural goodness.

We’re huge fans of Chilli here and it quiet often features in a Saturday night ‘Taco Bowl’ watching a Movie with the boys served on homemade chips and topped with sourcream, grated cheddar, salsa, jalapenos and tomato salsa.

This is a gorgeous version using Sausages and Beans and cooking it in the Slow Cooker keeping it light on the pocket and leaving you free to enjoy your day.

You can go for an entirely vegetarian option and the Fajita mix below is delicious sprinkled over panfried Chicken, Mushrooms, Peppers and Onions and served in a wrap for a tasty Fajita

Ingredients

450g good quality butcher’s sausages,

1 onion, chopped

½ red, green and yellow pepper each half seeded and chopped

1 chopped red chilli, seeds removed (optional)

4 cloves of garlic, crushed

3 can of beans, rinsed and drained, I use kidney beans, butter beans and canellini beans

1 tin of chopped tomatoes

2-3 tbsp of good quality shop bought fajita mix or homemade as below

Juice of 1 lime

1 handful of coriander, chopped

Salt and pepper

Pinch of sugar

Sunflower oil

For a Homemade Fajita Mix

2-3 tsp ground chilli powder

2 tsp hot smoked paprika

1 tsp onion powder

1 tsp garlic granules

1 tsp ground cumin

1 tsp ground coriander

1 tsp oregano

½ tsp ground cinnamon

2 tsp demerara sugar

2 tsp salt

1 tsp ground black pepper

Directions

  1. Heat the oil in a shallow frying pan and brown the sausages all over. Remove from the pan and cut into bite sized chunks.
  2. Place all the ingredients into a Slow Cooker, fill the emptied tomato can about 1/3rd of the way up with water and add this to the rest of the ingredients.
  3. Cook in high for 3 hours and turn to low for another 2 hours. I removed the lid for the last half hour of cooking and turn it up to high to let some of the liquid evaporate so it gets a nice thick consistency.

                                                   Serving suggestions:

In a lunchtime wrap with lettuce, cheddar, sour cream and salsa.

In a Saturday night Fake Away ‘Chill Bowl’ on top of homemade oven fries topped with jalapenos, melted cheese, sour cream and coriander.

Or a healthy mid-week supper with couscous and fat free fromage frais.

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