Slow Cooker Chilli Con Carne (with Hidden Veg)

6 standard portions

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Ingredients

• 500 g Beef mince
• 1 Onion (diced)
• 1 Courgette (zucchini) (grated)
• 2 Carrots (grated)
• 200 g Mushrooms (grated)
• 2 Garlic cloves (crushed)
• 400 g Chopped tomatoes (canned)
• 400 g Kidney beans (canned; drained)
• 4 tablespoons Tomato puree
• 2 Beef stock pot
• 100 ml Boiled water
• 10 g Chocolate (dark; grated)
• 1 tsp Dried oregano
• 1 tsp Paprika
• 1 pinch Fine sea salt
• 1 pinch Ground black pepper
• 1 tsp Cumin
• 1 tsp Chilli powder
• 1 tsp Worcestershire sauce

Method

1. Add 500 g Beef mince to the slow cooker and break it apart with a wooden spoon.
2. Add 1 Onion, 200 g Mushrooms, 2 Carrots and 1 Courgette (zucchini) to the slow cooker.
3. Add 400 g Chopped tomatoes, 4 tbsp Tomato puree, 400 g Kidney beans, 2 Garlic cloves, 1 tsp Dried oregano, 1 tsp Paprika, 1 pinch Sea salt, 1 pinch Black pepper, 1 tsp Cumin, 1 tsp Chilli powder, 1 tsp Worcestershire sauce and 10 g Chocolate.
4. 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.
5. Cook on high for 4 hours or on low for 8 hours.
6. Serve on rice and top with sour cream, avocado, fresh tomatoes, spring onions (scallions) and coriander (all optional).