Chilli Pork and Bean Slow-cooker Casserole

Preparation time:: 35 mins

Cooking time:: 480 mins

Serves:: 8

Recipe provided by: Weight Watchers

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Slow-cooker casseroles cook themselves slowly during the day, so dinner is ready when you walk in the door.

Ingredients

1 medium onion, chopped
2 clove garlic, crushed
2 whole fresh carrot, chopped
2 tsp chilli powder
1 tsp dried oregano
1 whole fresh red chilli, deseeded, finely chopped
1200 g pork fillet, cut into 4cm cubes
2 cup canned drained red kidney beans
2 cup canned pinto beans, rinsed, drained
1 cup canned tomato puree
800 g canned tomatoes, chopped
1/4 cup tomato paste
2 whole stock cube, dissolved in 1 cup hot water
1 tsp powdered artificial sweetener

Method

1. Combine the onion, garlic, carrots, chilli powder, oregano, fresh chilli, pork, beans, tomato puree, chopped tomatoes, tomato paste, stock and sweetener in a 5-litre capacity slow cooker. Stir and season well with salt and pepper.

2. Cover and cook at HIGH setting for 6-8 hours. (Note: Start the chilli at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours if you prefer.)

Notes

POINTS® Value: 4.5
As with most casseroles, this one is even better the next day after the flavours have had a chance to develop. It will store in an airtight container in the fridge for 2-3 days and is suitable to freeze in an airtight container for 3 months. Pinto Beans are used extensively in American and Mexican recipes and are usually available in the health food shops. Or you can substitute them with red kidney beans or Borlotti beans.