Slow Cooker Chilli Con Carne (with Hidden Veg)
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
6 servings
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Calories
363 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Chilli Con Carne (with Hidden Veg)
Description
Slow Cooker Chilli Con Carne is made by browning ground beef and combining it with diced onion, grated zucchini, carrots, and mushrooms in a slow cooker. Canned chopped tomatoes, tomato puree, drained kidney beans, crushed garlic, and a blend of dried oregano, paprika, cumin, chili powder, Worcestershire sauce, and dark grated chocolate (or cocoa powder) enrich the sauce. The inclusion of grated vegetables subtly boosts nutrition and texture without altering traditional chili flavor.
The recipe uses beef stock dissolved in boiled water for depth and simmers slowly on high for 4 hours or low for 8 hours, allowing flavors to meld and meat to tenderize. Optional garnishes like sour cream, avocado, fresh tomatoes, spring onions, and coriander can complement the dish. The finished chili is thick and savory, with underlying warmth from spices and a slight bitterness from the chocolate.
For consistency adjustments, excess fat or liquid can be drained or simmered off. Stirring occasionally helps meat break down more evenly. Swapping cocoa powder for chocolate is noted as acceptable.
This chili works well served over rice, making a filling meal with hidden vegetables to increase vegetable intake discreetly.
Ingredients
- 500 g ground beef
- 1 onion diced
- 1 zucchini grated, aka courgette
- 2 carrot grated
- 200 g mushrooms grated
- 2 garlic crushed, cloves
- 400 g tomato canned, chopped
- 400 g Kidney Beans canned; drained
- 4 tablespoon tomato puree
- 2 beef stock pot
- 100 ml water boiled
- 10 g chocolate dark; grated
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- 1 teaspoon Worcestershire sauce
Instructions
- Add 500 g Beef mince to the slow cooker and break it apart with a wooden spoon.
- Add 1 Onion, 200 g Mushrooms, 2 Carrots and 1 Courgette (zucchini) to the slow cooker.
- Add 400 g Chopped tomatoes, 4 tablespoon Tomato puree, 400 g Kidney beans, 2 Garlic cloves, 1 teaspoon Dried oregano, 1 teaspoon Paprika, 1 pinch Sea salt, 1 pinch Ground black pepper, 1 teaspoon Cumin, 1 teaspoon Chilli powder, 1 teaspoon Worcestershire sauce and 10 g Chocolate.
- Make the stock with 2 Beef stock pot and 100 ml Boiled water. Add it to the slow cooker and give everything a good mix.
- Cook on high for 4 hours or on low for 8 hours.
- Serve on rice and top with sour cream, avocado, fresh tomatoes, spring onions (scallions) and coriander (all optional).
Notes
- If using fattier beef, drain excess liquid for thicker chili.
- Stir the chili halfway during cooking to help meat break down for better texture.
- Red wine can be used instead of some stock to deepen the flavor.
- Cocoa powder may substitute for dark chocolate if preferred, using unsweetened variety.
- To thicken a thin chili, remove the lid near the end of cooking and simmer uncovered for 30 minutes to reduce liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 363kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 518mg | 22% |
| Potassium | 998mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 3874IU | 77% |
| Vitamin C | 18mg | 20% |
| Calcium | 88mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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