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Recipe Of The Week – Slow Cooker Chunky Beef Chilli

The Healthy EmployeeRecipes of the week Recipe Of The Week – Slow Cooker Chunky Beef Chilli

Recipe Of The Week – Slow Cooker Chunky Beef Chilli

Chunky beef and veg with a kick of chilli makes this recipe ideal for the colder months. With it taking 9 hours to cook, simply pop everything into the slow cooker before heading out to work and you’ll return home to a delicious meal, ready for whenever you are!

If you don’t own a slow cooker, there are a number of guidelines you can work with to ensure this dish comes out just as well from the oven:

  • Use about a third more stock than this recipe states
  • For step 3, preheat the oven to 163 degrees celcius. Cover the food with a lid, put in the oven and leave to cook for 2 hours 15 minutes.


Serves 4


  • 250g dried red kidney beans, soaked overnight
  • 600ml cold water
  • 2 garlic cloves, chopped
  • 5 tbsp tomato puree
  • 1 small green chilli, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 600g chuck steak, diced
  • 1 large green pepper, deseeded and sliced
  • freshly ground black pepper
  • natural yoghurt, to serve
  • large green salad, to serve


  1. Drain and rinse the beans, place in a saucepan, add enough water to cover and bring to the boil. Boil rapidly for 10 minutes then remove from the heat and drain and rinse again. Place the beans in a slow cooker (or a heavy based pot to go in the oven) and add 600ml cold water
  2. Mix the garlic, tomato puree, chilli, cumin and coriander together in a large bowl. Add the steak, onion and green pepper and mix to coat evenly.
  3. Place the meat and vegetables on top of the beans, pop the lid on and cook on LOW for 9 hours, or until the beans and meat are tender.
  4. Season with freshly ground black pepper and transfer to bowls to serve. Top with a dollop of natural yoghurt, a light sprinkling of cheddar cheese and serve with a large green salad.
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