Slow Cooker Smoky Squash, Pepper and Kidney Bean Chilli

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Sharp knife
• Chopping board
• Wooden spoon

• 1 tablespoon rapeseed oil
• 1 large brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 medium red pepper, deseeded and chopped
• 1 medium yellow pepper, deseeded and chopped
• 600 g butternut squash, peeled, deseeded and cut into 2 cm chunks
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 400 g tin chopped tomatoes
• 300 ml vegetable stock
• 2 tablespoons tomato purée
• 1 teaspoon soft light brown sugar
• 400 g tin kidney beans, drained and rinsed
• 150 g tinned sweetcorn, drained
• 1 tablespoon lime juice
• 15 g fresh coriander, roughly chopped
• to taste sea salt and freshly ground black pepper

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6. 6

Heat the rapeseed oil in a frying pan over a medium heat. Cook the onion for 5 minutes until softened, then add the garlic and cook for 1 minute more. This step is optional but gives the finished chilli a fuller flavour.