Slow cooked veggie chilli

    8 hours 5 min

    A really lovely recipe, easy to prepare and even the non-veggies will really enjoy it. Serve with potato wedges and a sprinkle of grated cheese.


    East Lothian, Scotland, UK
    13 people made this

    Serves: 8 

    • 1 onion, finely chopped
    • 2 teaspoons paprika
    • 1 teaspoon cumin
    • 2 teaspoons chilli powder
    • 2 cloves garlic, finely chopped
    • 1 tablespoon brown sugar
    • 1 (300g) tin kidney beans
    • 1 (300g) tin mixed beans
    • 1 butternut squash, cubed
    • 1 (300g) tin chopped tomatoes

    Prep:5min  ›  Cook:8hr  ›  Ready in:8hr5min 

    1. Turn the slow cooker onto low heat and add the chopped onion. Add the spices, finely chopped garlic cloves and sugar to the onion and stir all together. Add the beans and stir well. Next add the cubed butternut squash and the tinned tomatoes, stir well. Cook on low for 6 to 8 hours.


    Prepare potato wedges by simply cutting potatoes finely and sprinkling on some oil, sea salt and pepper (and some chilli for an extra kick) and putting in an oven set at 180 C / Gas4 for around 40 minutes (turning half way through).
    If you are in a hurry, you can put the slow cooker on 'high' and cook for 3 to 4 hours.
    Season this chilli to taste.

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