Elaine is the master of the slow-cooker. This recipe is really versatile as you can have this chili with jacket potatoes or rice. You could also make it into a burrito for lunch. It is absolutely gorgeous and full of flavour. There’s always the option of adding meat as well, you could cook it off on the side before serving.

This chilli seemed to go down a treat with you lot! Elaine made up the recipe, please see below! Don’t forget to tag us if you make it! 👩🏻‍🍳💕👩🏻‍🍳
Slow cooker three bean chilli
Servings 8

1 x tin black beans or butter beans (we use whatever we have)
1 x tin red kidney beans
1 x tin chick peas
1 x tin tomatoes
2 x medium onion chopped
2 cloves garlic crushed
1 x green pepper chopped
2 tbsp. tomato purée
2 tbsp. chili powder(hot if you can handle it!)
1 tsp. cumin
1 tsp cayenne pepper
1 tsp. garlic powder
1 tsp. oregano
600 vegetable stock

Put all ingredients in and put on slow for 5-6 hours or medium 4-5hours (not sure what fast setting would do it in maybe 3-4?) We did rice one night and jacket potatoes the next night the added grated cheese, sour cream and guacamole etc if we had it !

With sour cream, guacamole, and coriander to garnish…