First, we're going to brown off the mince meat so it doesn't totally disintegrate in the pot. To do this, spray a large frying pan with frylight, then place the lean mincemeat in and cook until brown.
Meanwhile, prep all the veg below and place in the slow cooker. Note, I wear disposable gloves for the chilli, so I can discard after and not accidentally get any in my eye.
Once the meat has browned, also add that to the slow cooker, then give everything a good stir.
Place the lid on top and cook on low for 6 - 7 hours or overnight, or on high for 3 - 4 hours.
Serve with rice, a dollop of fat free natural yogurt, a sprinkle of reduced fat cheese, fresh herbs (such as coriander) and enjoy!
If you enjoyed it, then why not tag me on Instagram (#TastefullyVikkie) so I know you made it? I LOVE seeing your creations!