Slow Cooker Chilli

2 tbs oil

1 large brown onion, finely diced

3 garlic cloves, crushed

2 carrots, diced

1 red capsicum, deserted, diced

2 tbs tomato paste

1 1/2 tsp chilli powder 

2 tsp ground cumin

2 tbs smoked paprika

1 tsp dried oregano

1 dried bay leaf

2 x 420g cans black beans, rinsed, drained

420g can chickpeas, rinsed, drained

420g diced tomatoes

1 cup vegetable stock

1/2 lime, juiced

Sour cream, slices avocado, grated cheese, coriander

Packet corn chips 

Heat oil and fry oil till soft. Add garlic, carrot and capsicum and cook till capsicum softened.

Add tomato paste, spices, then cook till fragrant.

Add to slow cooker (or you can keep it in pot on stove)

Add bay leave, beans, chickpeas, tomatoes and stock. Cover lid and cook on high for 4 hours.

Stir in lime juice.

Serve

Warning: may heat up the car with added gas