Slow cooker chilli with salsa prima

Serves: 8 (with accompaniments)

Time to make: 8 hrs

Hands-on time: 15 mins

Ingredients

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1kg lean minced beef

1 large onion, chopped

2 x 400g tins chopped tomatoes

¼ cup tomato paste

1 ½ tablespoons Mexican seasoning

1 teaspoon sugar

3 teaspoons beef stock powder, dissolved in 1 cup hot water

2 x 400g cans kidney beans

salt and pepper

Salsa prima

3 large ripe tomatoes, chopped

½ red onion, chopped (red onions are sweeter than brown ones but use whatever you have)

1 squeeze lemon juice

1 tablespoon sweet chilli sauce

2 tablespoons chopped fresh coriandercilantroX or parsley

Instructions

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1 In a large frying pan brown the mince in batches, then add the chopped onions to the meat in the pan and cook for 2-3 minutes. Spoon the browned meat and onion mixture into the slow cooker.

2 Return the pan to the heat and add the chopped tomatoes, stock dissolved in 1 cup of hot water, seasoning mix and tomato paste. Heat until simmering then pour into the slow cooker.

3 Mix in the beans and cook the chilli on high for 6 hours or on low for 8 hours. When cooked the chilli can be served with rice, corn chips, tortillas or jacket potatoes.

4 To make the salsa prima, combine all the ingredients in a bowl and stand for 10 minutes before serving.

HFG tip

To make this dish without a slow cooker, after browning simmer everything together in a pot on the stove for 1 hour.

Nutrition Info (per serve)

Calories 343 cal

Kilojoules 1435 kJ

Protein 38.9 g

Total fat 8.8 g

Saturated fat 3.7 g

Carbohydrates 27.2 g

Sugar 11 g

Dietary fibre 8.4 g

Sodium 940 mg

Calcium 85 mg

Iron 7.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.