Slow Cooker Vegetarian Chilli

5 1 ratings

Total time195 mins

15 minspreparation time

180 minscooking time

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

Ingredients

4 portion(s)

1 tbsp

olive oil

garlic cloves, minced

onion, finely chopped

red bell pepper, finely chopped

green bell pepper, finely chopped

1 tbsp

sugar

2 tsp

dried oregano

2 tsp

ground cumin

1 tsp

ancho chilli powder

 ½ tsp

salt

400 g

tin chopped tomatoes

300 ml

vegetable stock

2 tbsp

tomato paste

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tsp

chipotle paste

800 g

tinned black beans, drained and rinsed

400 g

tinned kidney beans, drained and rinsed

500 g

corn kernels (from 2 sweetcorn cobs)

salt and freshly ground pepper to season

fresh coriander to garnish

4 tbsp

sour cream, to serve

small chopped avocado or 4 tbsp guacamole, to serve

lime wedges, to serve

Cooked quinoa or rice, to serve

Preparation

Step 1

Heat the oil in a non-stick frying pan or in a 4.5 litre slow cooker with sauté function.

Step 2

Add the garlic, onion and peppers and cook, stirring, for 5 minutes.

Step 3

Add the sugar, oregano, cumin, chilli powder and salt and cook for a further 2 minutes.

Step 4

Stir in the chopped tomatoes, stock, tomato paste, soy sauce and chipotle paste.

Step 5

Bring to a simmer and stir in the black beans and kidney beans.

Step 6

Transfer to the slow cooker (if not in there already), cover and cook on low setting for 2 hours and 30 minutes.

Step 7

Stir in the corn and cook for a further 30 minutes.

Step 8

Taste and season.

Step 9

Serve with rice or quinoa, garnish with fresh coriander and accompany with avocado and sour cream and lime wedges.

Recipe-ID: UK13

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends

Discover more

#Vegetarian #Main courses #Autumn #Winter #Stews & Soups #Vegetables #Rice #Mexican

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