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Slow cooker veggie chilli
This is a chilli recipe loaded with vegetables. Garnish with soured cream and grated Cheddar cheese, if desired.
Ingredients
Serves: 6
- 2 (400g) tins whole plum tomatoes
- 1 (400g) tin chickpeas, drained
- 2 courgettes, thinly sliced
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 red pepper, chopped
- 1 teaspoon chilli powder
- 1 green chilli, seeded and chopped
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
Method
Prep:20min ›
Cook:8hr ›
Ready in:8hr20min
- In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
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Reviews & ratings
Average global rating:
(204)
Reviews in English (155)
Used different ingredients. This was very good. I had to change some things according to my tastes or what I had on hand. I used a tin of black beans and a tin of kidney beans instead of chickpeas. I omitted the courgette and added sweetcorn. I used 2 400g tins of chopped tomatoes. I only used 2-3 tablespoons chilli powder. I added about 200ml of chicken stock because the mixture seemed a little dry and I needed to use it. Omitted salt. Served with light soured cream and grated cheddar. I really enjoyed it! - 15 Sep 2008
Made it vegetarian. mmm loved this recipe. We had it with Uncle Bens golden vegetable rice I also used chopped tomatoes and sweetcorn, I did'nt have any celery or red pepper but still tasted good - 05 Feb 2009
This was good but had a little too much chilli. My husband and I enjoyed it mixed with white rice. Very tasty when served over rice. The longer you cook it the better it tastes. - 15 Sep 2008
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