This couldn’t be easier, or more comforting, on those overcast, stay-at-home-and-potter kind of days. You could also pop this on low for 8 hours while you are at work for a soul-restoring mid-week meal.
Ingredients 17
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp chipotle in adobo, chopped, sauce reserved
1 tsp coriander seeds, toasted, roughly crushed
2 tsp cumin seeds, roughly crushed
1 tsp dried oregano
1 tsp sweet smoked paprika
2 tins crushed tomatoes, 400 g each
250 ml vegetable stock
1 tin black beans, 400 g, drained and rinsed
1 lime, zest and juice
salt, to season
ground black pepper, to season
To Serve
monterey jack cheese, shredded
tortilla chips
monterey jack cheese, shredded
coriander leaves, chopped
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Method 4
Set the slow cooker to the sauté function. Add the and, once shimmering, add the and . Cook for 3–5 minutes, or until fragrant and soft.
Add the , , , , and . Cook for another minute, stirring to coat the .
Add the reserved adobo sauce, , , and , and give it a good stir. Close the lid and cook for 4 hours on high, or 8 hours on low.
Season with the , and some salt and pepper. Ladle into bowls and top with sliced avocado, tortilla chips, cheese and chopped coriander. Serve piping hot.
