Slow Cooker Pumpkin & Mixed Bean Chilli
Author: Jenny Paulin
Serves: 6
- *FOR THE CHILLI*
- 1 small pumpkin peeled , de seeded and cut into bite sized chunks
- 2 large peppers cut into chunks
- 2 onions thickly cut
- 1 x can of kidney beans
- 1 x can of mixed beans in tomato sauce
- a squirt of tomato puree
- 1 x can of chopped tomas (drain the juice)
- 1 jar of Santa Maria of cacao and ancho chilli sauce
- *To Serve*
- Rice - enough per person per serving
- Fozen Peas - 2 handfuls
- Baby Spinach - ⅔ handfuls
- Put all of the chilli ingredients in to your slow cooker
- I cooked mine on a medium setting for 5 hours
- Once cooked, leave on warm while you cook the rice.
- minutes before the rice is cooked, add the rice and stir
- minute before the rice is cooked, add the spinach and stir well
- Serve and enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/10/slow-cooker-pumpkin-mixed-bean-chilli.html
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