Slow Cooker Vegetarian Chilli
This delicious, spicy vegetarian chilli recipe tastes great with avocado and sour cream! Cook in a slow cooker for an easy dinner your family will love
Heat the oil in a non-stick frying pan or in a 4.5 litre slow cooker with sauté function.
Add the garlic, onion and peppers and cook, stirring, for 5 minutes.
Add the sugar, oregano, cumin, chilli powder and salt and cook for a further 2 minutes.
Stir in the chopped tomatoes, stock, tomato paste, soy sauce and chipotle paste.
Bring to a simmer and stir in the black beans and kidney beans.
Transfer to the slow cooker (if not in there already), cover and cook on low setting for 2 hours and 30 minutes.
Stir in the corn and cook for a further 30 minutes.
Taste and season.
Serve with rice or quinoa, garnish with fresh coriander and accompany with avocado and sour cream and lime wedges.
Recipe as PDF
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