The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky slow-cooker chilli con carne
This rich, spicy beef and kidney bean slow cooker chilli is the perfect meal to prepare ahead for busy weeknights or to leave gently simmering while you head out and have fun at the weekend.
SWK: Source of fibre
SWK: High protein
Plants 5
slow cooker
Serving size
Ingredients
- 1 handful of fresh coriander
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 1 pepper
- 2 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 250g beef mince (5% fat or less)
- 2 tbsp tomato purée
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 200g passata (tomatoes, salt, citric acid)
- 140g basmati rice
- 8g SW natural beef stock mix (Yeast Extract, Chicory Extract, Salt, Natural Flavouring, Onion Powder, Beef Stock Powder (100% Beef Bone Stock), Rapeseed Oil, Tomato Powder.)
Nutritional Information
Calories: 670
Protein: 47g
Carbs: 104g
Fat: 8.0g
Ingredients
- 2 onion
- 2 pepper
- 500g beef mince (5% fat or less)
- 4 tbsp tomato purée
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 4 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 400g passata (tomatoes, salt, citric acid)
- 280g basmati rice
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8g SW natural beef stock mix (Yeast Extract, Chicory Extract, Salt, Natural Flavouring, Onion Powder, Beef Stock Powder (100% Beef Bone Stock), Rapeseed Oil, Tomato Powder.)
Nutritional Information
Calories: 589
Protein: 42g
Carbs: 91g
Fat: 7.5g
Smoky slow-cooker chilli con carne
This rich, spicy beef and kidney bean slow cooker chilli is the perfect meal to prepare ahead for busy weeknights or to leave gently simmering while you head out and have fun at the weekend.
Cook time:
490 mins
Cuisine:
Mexican
Food group:
Beef
Allergens: Milk
Cooking Instructions
Before you start
- slow cooker
- saucepan
Get prepping
- Peel and thinly slice the onions, and deseed and thinly slice the peppers.
Ready, steady... slow-cook!
- Put the onions and peppers into your slow cooker along with the mince, tomato purée, garlic paste, paprika blend and the chilli con carne spice mix.
- Add the kidney beans and their water along with the passata. Crumble in the stock cube and stir well, breaking up the mince with a wooden spoon.
- Set the slow cooker to low and cook for 6-8 hours. (Bear in mind some slow cookers run hotter than others, so test the dish halfway through and add more water if it looks a bit dry. Towards the end, check everything is cooked thoroughly and just give it a bit longer if necessary.)
Simmer the rice
- When the chilli is almost ready, cook the rice in boiling water for 10-12 mins, then drain.
Plate up
- Chop the coriander.
- Make a bed of rice, and spoon on the chilli, then dollop on the yogurt and scatter over the coriander to serve.