College Cuisine: Slow Cooker Black Bean Chilli

SERC staff and students are keeping their cookery and baking skills as sharp as their kitchen knives with weekly food recipes designed to tantalise the taste buds.

This week’s recipe shows you how to make your own Slow Cooker Black Bean Chilli. The recipe is as follows:

Ingredients (serves 4-6)

• 2 tbsp olive oil 
• 4 garlic cloves, finely chopped 
• 2 large onions, chopped 
• 3 tbsp smoked sweet paprika or mild chilli powder 
• 3 tbsp ground cumin 
• 3 tbsp cider vinegar 
• 2 tbsp brown sugar 
• 2 x 400g tins chopped tomatoes 
• 2 x 400g tins of black beans, drained and rinsed 
• Rice, to serve 

Optional for topping 

• Crumbled feta 
• Spring onions, chopped 
• Radishes, sliced 
• Avocado, cut into chunks 
• Soured cream 

Method 

1. Heat the slow cooker if necessary. Heat the olive oil in a pan and fry the garlic and onions for 5 minutes until almost softened. 
2. Add the paprika/chilli and cumin, cook for a few minutes, then scrape into the slow cooker pot with the vinegar, sugar, tomatoes, beans and some seasoning. Cover and cook on low for 8 hours.  
3. Serve with rice and add your toppings. Enjoy! 

These recipes would not be possible without the hard work of SERC’s catering staff, who strive to create excellent meals as well as maintaining a Microsoft Teams page for these recipes to be shared between staff and students. If you are interested in cooking at a professional level, please click here to view our full time Hospitality and Catering courses.  

Apply now for courses commencing September 2020. For more information visit www.serc.ac.uk to find out how you could be #BetterOffAtSERC

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