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Celebrate National Slow Cooking Month!


This month is National Slow Cooking Month so we have a delicious recipe for you that will cook itself whilst you can get on with more important things. There's nothing quite as satisfying as sitting down to a meal that tastes as though it has been slaved over for hours but in reality you simply combined all of the ingredients and left it to do it's thing! The fantastic thing about our slow cooker recipes is that they have been modified to be cooked either in the oven or the slow cooker, so they will suit anyone and their kitchen commodities.

If this dish doesn't appeal to you, we have several other slow cooked recipes that may do just the job - simply click here to view your selection. 


Slow Cooker Chunky Beef Chilli

Chunky beef and veg with a kick of chilli makes this recipe ideal for the colder months. With it taking 9 hours to cook, simply pop everything into the slow cooker before heading out to work and you’ll return home to a delicious meal, ready for whenever you are!

If you don't own a slow cooker, there are a number of guidelines you can work with to ensure this dish comes out just as well from the oven:

  • Use about a third more stock than this recipe states
  • For step 3, preheat the oven to 163 degrees celcius. Cover the food with a lid, put in the oven and leave to cook for 2 hours 15 minutes.

Serves 4


  • 250g dried red kidney beans, soaked overnight or tinned kidney beans
  • 600ml cold water
  • 2 garlic cloves, chopped
  • 5 tbsp tomato puree
  • 1 small green chilli, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 600g chuck steak, diced
  • 1 large green pepper, deseeded and sliced
  • freshly ground black pepper
  • natural yoghurt, to serve
  • large green salad, to serve



  1. For the dried kidney beans; drain and rinse the beans, place in a saucepan, add enough water to cover and bring to the boil. Boil rapidly for 10 minutes then remove from the heat and drain and rinse again. For tinned kidney beans just rinse and drain. Place the beans in a slow cooker (or a heavy based pot to go in the oven) and add 600ml cold water
  2. Mix the garlic, tomato puree, chilli, cumin and coriander together in a large bowl. Add the steak, onion and green pepper and mix to coat evenly.
  3. Place the meat and vegetables on top of the beans, pop the lid on and cook on LOW for 9 hours, or until the beans and meat are tender.
  4. Season with freshly ground black pepper and transfer to bowls to serve. Top with a dollop of natural yoghurt, a light sprinkling of cheddar cheese and serve with a large green salad.


If you would like to find out how we may be able to help improve health and well-being within your organisation through our Power Up & Motivate with Positive Nutrition Series just email Anna Mason by clicking here to organise a telephone call.

If you would like to download our brochure please click here.

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Long Marston
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07778 218009

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