March 7, 2016
3 hrs 10 mins
1 carrot finely chopped
1 clove garlic (grated)
2 tomatoes chopped
1 300g jar Mild Salsa Dip
1 x 400g can (salt reduced) chick peas drained & washed
1 x 400g can red kidney beans drained & washed
1/2 cup water
1 teaspoon chili flakes
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon paprika
1/4 teaspoon black pepper
Salt to taste
1Pre- brown mince and drain off fat.
2Pour meat into slow cooker.
3In a separate bowl, mix carrot,garlic,tomatoes, salsa, chick peas, red kidney beans and water together and stir.
4In a smaller bowl add all the spices, mix them together and then stir them into the above mixture.
5Pour all the ingredients on top of the mince
6Cook on High for 3 hours
1I cooked this in a 3 ltre Breville Meal Maker and stirred it twice during the cooking time.
2Prebrowning the mince is personal choice and onion would also be lovely added in.
3I served this with corn chips, greek yoghurt and a squeeze of lime over the top.
4It would also be lovely served with rice and naan bread.
Submitted by Rozi Pottsy
March 31, 2019
This was full of flavour , simple and had just the right amount of kick without being being too hot. Followed the recipe exactly but added the onion. Definitely a keeper. Thankyou Rozie! Had with tacos, with fresh salsa made, avocado and sour cream. YUM!
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