

Slow cooker chilli with salsa prima
(at time of publication)
Ingredients
- 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
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Instructions
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 343cal
-
Kilojoules 1435kJ
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Protein 38.9g
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Total fat 8.8g
-
–Saturated fat 3.7g
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Carbohydrates 27.2g
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–Sugars 11g
-
Dietary fibre 8.4g
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Sodium 940mg
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Calcium 85mg
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Iron 7.9mg
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