Slow cooker easy vegetarian chilli

Ingredients

Serves 3-4

  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 onion, finely chopped
  • 1 garlic clove, crushed or finely chopped
  • ½ red pepper, deseeded and chopped
  • ½ green pepper, deseeded and chopped
  • 1 tsp dried oregano
  • ¼ tsp ground cinnamon
  • ¼ tsp chilli powder (depending on how hot you like it) **
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tsp cocoa powder
  • ½ tsp sugar
  • 200g red kidney beans (or black beans), drained and rinsed
  • 200g green lentils (or other beans), drained and rinsed
  • 1 x 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 1/2 vegetable stock cube
  • 100ml water

** Start with a little chilli and taste your dish after 3-4 hours of cooking, before adding more as the heat of different chilli powders can vary a lot.

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Step by step

  1. Add all the ingredients to the slow cooker and cook on low for 6-8 hours until the vegetables are all cooked.

OR

  1. If you want the chilli to cook more quickly (3-4 hours) then heat 1 tbsp of oil in a large saucepan over a low-medium heat and fry the carrots, celery and onions for 10-12 minutes, stirring occasionally until the vegetables are softened. Add to the slow cooker with the other ingredients, ideally heating up the tinned tomatoes before adding and using boiled rather than cold water.

 

The choice of vegetables and beans can be varied according to what you have available and your own preference. Serve with brown rice or jacket potatoes, topped with soured cream, grated cheese or guacamole.