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Chilli con carne - serves 4
Why not double the recipe and freeze half to use later.
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 500g lean minced beef
• 400g can tomatoes
• 400g can kidney beans
• 2 cloves garlic, crushed
• 2 tbsp tomato puree
•
2 tsp chilli powder
• 1 beef stock cube, dissolved in hot water
• Salt and pepper
1.
Heat the oil in a large, non-stick pan. Add the onions and cook until lightly browned.
Drain off excess oil and add the onions to the cooker.
2.
Brown the mince in the same pan. Drain any excess fat and add the mince to the
cooker.
3.
Add the tomatoes, kidney beans, garlic, chilli powder and stock to the cooker and stir
well. Season to taste.
4.
Cover and cook on high for 3 hours or auto for 8 hours.
Chunky vegetable chilli - serves 4
This is a great recipe for using up your leftover vegetables. Experiment with different
varieties or simply follow our recipe.
• 1 medium courgette, cut into 1 cm pieces
• 1 medium green pepper, coarsely chopped
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 small carrot, finely chopped
• 2 cloves garlic, crushed
• 1-3 tsp chilli powder
• 1 tsp dried oregano
• ½ tsp ground cumin
• 2 x 400g cans chopped tomatoes
• 200g can sweetcorn
• 1 x 400g can kidney beans
To serve:
Soured cream
1.
Add the ingredients to the slow cooker and stir.
2.
Cover and cook on high for 4-5 hours or auto for 9-10 hours.
3.
To serve in bowls topped with a dollop of soured cream.
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