Veggie chilli

Serves – 8

  • 1 tablespoon vegetable oil

  • 2 chopped onions

  • 4 chopped carrots

  • 3 cloves garlic, minced

  • 1 chopped green bell pepper

  • 1 chopped red bell pepper

  • 3 sticks chopped celery

  • 1 courgette sliced
  • 1 tablespoon chili powder – mild or ordinary

  • 4 large  chopped fresh mushroom

  • 1 can chopped peeled tomatoes with liquid,

  • 1 can kidney beans with liquid

  • 1 can green lentils with liquid

    1 can sweetcorn, undrained

  • 1 tablespoon ground cumin

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 teaspoons dried basil

Method

  1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  2. Add to slow cooker, add remaining ingredients to slow cooker, add some vegetable stock if insufficient liquid.
  3. Cook on low/medium for 6-8 hours
  4. Serve with brown basmati rice
Advertisements