Preparation time is 10minutes
Cook time is 4hours 25minutes
Total time is 4hours 35minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
20 Ingredients
Number of servings
6
- 2tablespoons extra virgin olive oil
- 1 large brown onion (finely diced)
- 3 garlic cloves (crushed)
- 2 carrots (diced)
- 1 red capsicum, deseeded (diced)
- 2tablespoons tomato paste
- 1 1/2teaspoons chilli powder
- 2teaspoons ground cumin
- 2tablespoons smoked paprika
- 1teaspoons dried oregano
- 1 pot vegetable stock
- 1 bay leaf (dried)
- 840grams black beans no added salt, rinsed (drained can)
- 420grams chickpeas no added salt, rinsed (drained can)
- 420grams diced tomatoes (can)
- 1/2 lime (to serve)
- 1 cup sour cream
- 1 avocado (sliced)
- 1/2 cup tasty cheese (shredded)
- 1/4 cup coriander leaves
Nutrition per serving
3400kJ / 813Cal
3400 Kilojoules or 813 Calories
39% of daily energy intake*
Protein
36.8grams
Fat
32.7grams
Carbs
61.3grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a large frying pan over medium heat. Add onion and cook for 8 minutes or until softened. Add garlic, carrot and capsicum, then cook for a further 8 minutes or until capsicum has softened. Add tomato paste, spices and oregano, then cook, stirring, for 3 minutes or until fragrant.
Step 2 of 3
Transfer mixture to a 5.5L slow cooker. Add vegetable stock, bay leaf, beans, chickpeas, tomatoes, stir to combine. Cover with lid, then cook on high for 4 hours.
Step 3 of 3
Stir in lime juice. Divide mixture among bowls, then top with sour cream, avocado, cheese and coriander leaves. Serve with corn chips and extra lime wedges.
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