I love me my fire and pyjamas days.
Know what I mean?
Those me time days where I stumble back in after the school drop off, take of the my floor length winter coat, which has done it job of hiding the pyjamas I went out with (yeap, you can totally shake your heads at me), and slump on the comfy sofa in front of the roaring fire and watch crap, but oh so fun, shows on my tablet. I looooooove those days.
I’ve got very good at not feeling guilty on my pyjamas and fire days. Nope, I don’t look at the dishes piled high in the kitchen sink, or the toys strewn around the living room floor, or the pile of letters that need to be opened at the end of the kitchen table. I get up only to throw another log or two on the fire, make another cup of tea or open the door to the postman (yes, still in my pyjamas).
Gluten free chili
Those days are enjoyed even better because I know that supper is slowly simmering away. Things like this slow cooker three bean gluten free chili, that I prep and throw in my foodie love Mutlicooker Redmond, before the school walk.
Just think of a combination of black-eyed beans, black bean and borlotti bean with additional butternut squash all flavoured with cumin, cayenne and oregano, slowly cooking away for 4 hours till it perfect. It is pretty simple, warming, comfort food that you can’t go wrong with. This version is what I make for friends who need gluten-free recipes or vegan recipes.
You know I say I don’t get off the sofa much on my pyjamas fire days. Well actually I do, just get up to a quick second lunch, pre-supper bowl or two of this slow cooker three bean chill. Because, I have to taste it to make sure the spices are absolutely right for supper. Clearly, I take my job very seriously. As I should, right?
Yeap, I love me my fire and pyjamas days, especially when they also involve a big bowl of slow cooked three bean chilli. Best days ever.
Are corn tortillas gluten free
A quick note about keeping this gluten free chili, gluten free. Please do serve it with some gluten free corn totillas Corn tortillas today are made from a special type of finely ground corn flour called masa harina. This is normally gluten free, but some brands get cross-contaminated with gluten during processing and packaging. So it is worth checking that your masa harina labeled “gluten free ” if you are making this yourself, It is also worth checking the labelling of any shop bought tortillas to see if they are ‘gluten free’ too.
Oh and if you are looking for a brand new slow cooker, why not check out a Multicooker Redmond, all which come with slow cooking and a huge range of other functions like, soups, oatmeal, frying, baking and steaming. One cooker, multiple functions and a lifesaver.
Here is how to make this slow cooker three bean chilli. Please do try them and if you do make them then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my crockpot three bean chilli recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, travel plans and much more for you. Opinions, as always are my own.
- 2 tsp olive oil
- 1 onion peeled and diced
- 1 pepper bell, deseeded and diced
- 1 tsp minced garlic
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp cayenne pepper or less if making for kids
- 400 g (14oz) tin black-eyed beans drained
- 400 g (14oz) tin kidney beans drained
- 400 g (14oz) tin pinto beans veggie ones, drained
- 250 g (8.8oz) peeled and diced butternut squash
- 200 g (7oz) frozen corn kernels thawed
- 400 g (14oz) chopped tomato
- 500 ml (2 cups) vegetable stock
- Add the oil to the Multicooker Redmond bowl, select the fry programme and set for 10 mins.
- Fry the onion and pepper for about 9 mins till softened, stir in the garlic paste, followed by the spices and herbs and cook until the programme finishes.
- When the fry programme finishes, cancel the keep warm setting, select slow cook and set the time for 4 hrs.
- Add the all the other ingredients into the bowls of the multicooker, season with salt, cover and cook. Check after 3.5 hrs, and if the three bean chilli needs a bit more time then cook until the programme finishes.
- Serve with some rice, corn tortilla and fresh coriander.