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Autumn arrived and bang out on the kitchen side so did my slow cooker. I never thought it was possible to actually love a piece of kitchen equipment but apparently it is! It’s just so easy isn’t it? I love getting up in the morning, having a cup of coffee and then switching it on, chucking everything in and then going about my day and returning several hours later to a meal that is ready to eat and packed full of flavour. Alyssa is enjoying it too as she loves to help me pile everything inside – so I stand there chopping and she takes it all and pops it in the pot. She even deigns to eat some of it too – amazeballs. Obviously I am still trying to lose some weight and stay healthy too so I do find the slow cooker helps, especially with casseroles and such. One of my favourites this year has got to be my slow cooker chilli – I don’t like hot food at all but the depth of flavour in it is so yummy, so I tone down the heat and whack up the flavour and I always make enough for two meals so that one lot can go in the freezer. So here you go, homemade slow cooker vegetarian chilli, perfect for all you slimming world followers and an easy, quick, one pot wonder….

Ingredients (serves 6-8):

1 500g Bag of Quorn Mince

2 400g Tins of Chopped Tomatoes

1 Red Onion, dicedslicing onions on a chopping board in a kitchen

1 Tin of Kidney Beans, rinsed

1 Red pepper, diced

1 Green pepper, diced

3 Tbsp Tomato Pureee

1 Tsp Chilli Powder

3 Tbsp Smoked Paprika

3 Tbsp Ground Cumin

2 tbsp Ground Coriander

A bowl with 8 spices in hands close up

1 Stock Cube

1 Tbsp Olive Oil

Salt and Pepper

To serve – White Rice and Sour Cream

Method:

  1. Turn Slow-Cooker on to high and drizzle in the olive oil.
  2. Add all the ingredients in the forms above – add the wet ingredients and spices last as these then cook down over the rest of the ingredients infusing more flavour.
  3. Leave to cook for four hours at which point turn it down to low and leave to cook for a further two though could a wooden spoon with uncooked rice on itbe eaten after 4.
  4. 30 minutes before you wish to eat cook the rice – 1 part rice, 2 parts water per per serving and rinse with boiling water one cooked.
  5. Serve the chilli on top of the rice with a dollop of sour cream and you can always add some chopped fresh coriander too.

 

Any leftover chilli can be frozen and simply reheated for another day OR why not reheat it the next day and enjoy it on jacket potatoes with a little cheese – delicious! If you like it hotter than I do, then simply add more chilli powder!

Enjoy!

2 Comments

  1. Donna says:

    I’ve never had a slow cooker. I don’t think I really understand them. I do love a chilli though, one of my all time favourites!

  2. Eva Katona says:

    Now this is fo me! Love a veggie chilli, I think I need a slow cooker. I keep thinking that I won’t use it enough as it’s mainly designed to cook meaty meals. #foodiefriday

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