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

Chorizo and kidney bean burritos/taco mix

INGREDIENTS

• 2 tbsp sunflower oil
• 3 fresh chorizo, coarsely chopped
• 2 Spanish onions, finely chopped
• 3 cloves of garlic, finely chopped
• 1 tbsp ground cumin
• 2 tsp each of ground coriander and dried oregano
• ¼ tsp ground chilli, or to taste
• 2 400gm cans kidney beans, drained
• 2 400gm cans chopped tomatoes
• 12 flour tortillas, warmed
• To serve: sliced avocados, coriander sprigs, lime wedges, preserved jalapeños, sour cream and tomato salsa

METHOD

• 
  
  Heat oil in a large heavy-based saucepan, add chorizo, onion, garlic, spices and herbs and sauté over medium-high heat until onion starts to soften (2-3 minutes). Add beans and tomatoes, stir to combine and simmer until sauce is thick (15-20 minutes), season to taste with sea salt and freshly ground black pepper.
  
  This recipe was originally from Gourmet Traveller.