Slow Cooker Recipes

Slow Cooker Vegetarian Chilli

Nothing says winter like a warm bowl of chilli con carne! A lot of people presume that when you’re vegetarian, all you eat is ‘rabbit food’. I really hate hearing people use that phrase! It couldn’t be further from the truth. You can pretty much alter any recipe to make it vegetarian and it’s just as delicious – if not more! You don’t always have to use quorn either. There are plenty of vegetables and pulses that can be used as a substitute for meat. The meat substitute in this chilli recipe are beans. I’ve used a variety of different beans as I love the different flavours they all bring to the dish. You’re still getting a lot of protein from this chilli and it’s a healthy protein – not packed full of hormones, antibiotics or saturated fat. I make this in the slow cooker, but you can make it on the hob. You’ll just need to change the cooking time to 40 mins.

Serves 4-5

Ingredients

1 carton or can of kidney beans

1 carton or can of canellini beans

1/2 can baked beans (or 1 small can)

1 large carrot, grated

1 red pepper, finely chopped

1/2 onion, finely chopped

1 big handful of frozen peas

1 clove garlic, finely chopped

1/4 tsp cinnamon

1 tsp paprika

1/2 tsp chilli (2 tsp if you like a hot chilli)

2 cubes of dark chocolate

1/2 stock cube & 150 ml hot water

2 cans or cartons of chopped tomatoes

Method:

Oil the sides and bottom of the slow cooker

Chuck all of the ingredients into the slow cooker and let it do it’s thing!!!!! Add a little more water if the chilli starts to thicken too much and stick to the sides.

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Cook on low for 5 hours

Serve with rice or wholemeal pitta breads. A sprinkle of cheese always works well, too!

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