This lightly spiced slow cooker chilli is perfect for wrapping up in soft tortillas and serving with creamy yoghurt, crunchy lettuce and tomato salsa.
- 2 onions (1 red and 1 any colour), kept seperate and finely chopped
- 300 g/10½oz frozen soya mince
- 1 tbsp ground cumin
- 1 tsp paprika (preferably smoked, hot if you like it really spicy)
- ¼ tsp dried chilli flakes
- 400g tin red kidney beans drained and rinsed
- 400g tin whole plum tomatoes
- 2 tomatoes finely chopped
- 8 soft white or wholemeal flour tortillas
- 300 g/10½oz plain or Greek-style yoghurt
- 1 bag chopped iceberg lettuce (or ½ iceberg lettuce shredded)
- salt and freshly ground black pepper
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Set aside the red onion and add the other onion to the slow cooker pot. Add the mince, spices and beans. Use scissors to snip the plum tomatoes into smaller bits inside the tin, then tip these in too. Fill the tin about three-quarters full with water (giving you 300ml/10fl oz) and pour this into the slow cooker pot.
Use a wooden spoon to stir everything together, then cover with the lid and cook on low for 6 hours until the onion is soft.
Mix the red onion and finely chopped tomatoes together in a bowl and season with salt and pepper. Chill in the fridge.
Warm the wraps according to packet instructions. Put the chilled tomato salsa, yoghurt and lettuce into separate serving bowls. Allow people to assemble their own soft tacos, scooping the chilli from the pot and adding any toppings they like.
