Slow Cooker 3 Bean Chilli

Whether you're enjoying the summer heat or, like us, you're suffering through an unseasonable blustery cooler spell, this 3 bean chilli is the perfect low effort meal. Pop the ingredients in a slow cooker, and leave it to work its magic! The perfect recipe for family gatherings, or catch ups with friends, this is vegan, gluten free, high in protein and fiber, and takes only a few minutes of prep time.

Ingredients (serves 3-4 people)
3 tins of beans, drained and rinsed- I used pinto, black beans, and red kidney beans
1 tin sweet corn, drained (optional)
1 cup boiling water
1 onion, finely chopped
4 cloves garlic, finely chopped
2 dried ancho chillis
1 dried chipotle chilli or 1 tsp chipotle chilli flakes
1 tsp cumin seeds
1 tbsp smoked paprika
1 tsp liquid smoke
salt and pepper to taste- I used garlic salt and smoked black pepper.
1/2 cup tomato puree/ passata

Method
Boil water, set the chillis in a bowl or jar (I used a mason jar) and cover with the water. Set to one side for 20-30 minutes.
Chop the onion and garlic.
Set the slow cooker to high heat, add the cumin seeds, onion and garlic, and about a quarter of the hot water from the chillis,  cover.
Once 20/30 minutes has passed, blend the chillis, liquid smoke, paprika, and remaining water into a paste. Add to the slow cooker along with the tomato puree, and set the temperature from high to low.
Drain the beans and sweetcorn and add to the slow cooker, cover and leave for 2-4 hours.
Season to taste, and serve with tortillas as a taco filling, chips as a dip with guacamole, or in bowls with a spoon.