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Slow Cooker Sausage and Bean Chilli
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins

An easy, customizable slow cooker dish. Calories assume the recipe makes 6 servings.

Course: Dinner
Cuisine: British
Servings: 4 -6
Calories: 416 kcal
Author: Lizzie
  • 9 oz or 1.5 cups pinto beans (250g)
  • 7 oz button mushrooms (200g)
  • 4 large carrots
  • 2 parsnips
  • 2 onions
  • 1 lb (6-8) cumberland sausages 454g
  • 2 400g/14oz tins of chopped tomatoes
  • 1/4 tsp chilli powder or 1 1/2 tsp chilli paste
  • 4 tsp cumin or coriander
  • 4 tsp garlic powder or smoked paprika
  • 4 tsp cornflour/cornstarch
  1. Soak the pinto beans in cold water for 8 hours or overnight.
  2. Quarter the button mushrooms. Peel the carrots and parsnips and cut into half or quarter slices, depending on their size. Peel and dice the onions.
  3. Place the tinned tomatoes in a small pan or microwave suitable jug and mix in the spices and cornflour paste. Bring to the boil.
  4. Place the vegetables in the slow cooker, and slice the sausages directly into it using scissors.
  5. Mix in the sauce, and cook for 8 hours on low.