There is nothing more I love than a steamy bowl of spicy chilli on a cold Winters night and I think the best chillis are slow cooked allowing the development of strong flavours. But if you’re short on time, you can make this recipe using a pressure cooker (20 minutes on high pressure). The flavours won’t be as intense but will develop in time.
I tend to make a double batch of this recipe and store in portions in the freezer.
- 1 cup dried black beans
- 1 cup red lentils
- 2 cups water
- 1 large brown onion
- 2 red capsicums
- 2 tins crushed tomatoes
- 1 can red kidney beans
- 1 tablespoon ground cumin
- 1 tab dried chillies
- 1 tabs olive oil
- Chop onion and capsicums.
- Place slow cooker on browning function and add olive oil to heat.
- Add onions, capsicum and spices and stir, cooking until aromatic.
- Add the rest of the ingredients to the slow cooker and stir to combine.
- Cook on high for 4 hours, or low 8-10 hours. Leave the chili on the warm setting of your slow cooker until ready to serve, or chill and freeze in portions.
- Garnish with your favorite toppings.
- This dish is super versatile. Serve with rice, as a filling for baked sweet potatoes or in your favorite Mexican dishes.