Slow-cooker chorizo, chilli and white bean stew

The unbeatable combination of salty chorizo and hearty white beans goes beautifully together in this warming slow-cooked stew.

  • 10 mins preparation
  • 3 hrs 10 mins cooking
  • Serves 6
  • Print


Slow-cooker chorizo, chilli and white bean stew
  • 1 tablespoon olive oil
  • 1 large red onion (300g), chopped coarsely
  • 3 uncooked chorizo sausages (510g), chopped coarsely
  • 4 clove garlic, crushed
  • 1 teaspoon dried chilli flakes
  • 1 medium red capsicum (bell pepper) (200g), chopped coarsely
  • 150 gram baby green beans, halved
  • 800 gram canned cannellini beans, drained, rinsed
  • 1/3 cup (80ml) chicken stock
  • 2 dried bay leaves
  • 1/3 cup coarsely chopped fresh flat-leaf parsley


Slow-cooker chorizo, chilli and white bean stew
  • 1
    Heat oil in a large frying pan; cook onion and chorizo, stirring, until browned lightly. Add garlic and chilli flakes; cook, stirring, until fragrant.
  • 2
    Combine capsicum, green beans, cannellini beans, tomatoes, stock, bay leaves and chorizo mixture in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 3 hours.
  • 3
    Discard bay leaves; season to taste. Serve stew topped with parsley.

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