Slow Cooker Three Bean Chilli With Potatoes

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Now, let's get started!

Boil half a kettle

Turn on your slow cooker to high

Crush your garlic open by squashing it with the side of a knife and remove the skins

Drain and rinse your red kidney beans, butter beans and black beans all together

Add the drained beans and crushed garlic to the dish with your ground smoked paprika, cumin seeds, chopped tomatoes and chipotle paste (can't handle the heat? Go easy!)

Sprinkle in your vegetable stock mix with 90ml [120ml] [150ml] boiled water and cook for 3 hours on high – this is your slow cooker three bean chilli

Slice your green chilli[es] roughly

Add the sliced chilli to a small bowl with your white wine vinegar and a pinch of sugar and set aside to pickle – this is your quick-pickled chilli

When the chilli has 17 min left, add your potatoes to a plate and prick them a few times with a sharp knife

Drizzle them with olive oil and season with a generous pinch of salt and pepper

Put the potatoes in the microwave for 15 min until tender and fluffy

Meanwhile, chop your coriander finely, including the stalks