Slow cooker chilli con carne

Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. It's a perfect meal to prepare for busy weeknights

Ingredients

3 tbsp olive oil

1 onion

1 celery stick, finely chopped

1 large red pepper, thickly sliced

2 garlic cloves, finely grated

2 tsp ground cumin

1 tsp smoked paprika

2 tsp dried oregano

2-3 tbsp chipotle chilli paste

3 tbsp tomato purée

400g can chopped tomatoes

2 x 400g can black beans, drained

4 small squares dark chocolate tortilla

Method

1. 1-Set the slow cooker to low. Heat 1½ tbsp oil in a large, non--stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker. 
2. 2-Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker. 3 Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
3. 3-Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
4. 4-Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.