Super Easy Slow Cooker Veggie Chilli


Super Easy Slow Cooker Bean Chilli with Courgettes & Peppers



Ideal to warm you up from the inside out with a bit of spice and heat. Chilli can help burn away built up mucas during winter and potentially give your metabolism a boost! If you suffer with acid or heartburn, or are feeling very irritable and hot headed, I would suggest taking it easy on the spice!


Vegetarian (or vegan without traditional sour creme)

Serves approx 6

Ingredients


2 tins of black bean or kidney beans (or 1 of each)

1-2 fresh chillies (depending on spice preference), chopped

1-2 onions, chopped

3 garlic cloves, sliced

2 teaspoons cumin

1 teaspoon chilli powder or paprika

2 x 500g passata

1 tablespoon tomato puree

2 peppers, deseeded, sliced and halved

2 large courgettes, sliced

Brown or basmati rice


Optional:

1 avocado slices to garnish

2 tablespoons chopped fresh coriander to garnish

A little sour creme to serve


Method

  1. Put all of the ingredients in the slow cooker on high for 7-8 hours (or low for longer) - if you have less time brown the onions first!

  2. 20 mins before due to serve cook the rice (and prepare the garnish if using)

  3. Enjoy!

Recipe adapted from Cooks Collection Slow Cooker - Fuss-free and easy recipe ideas for the modern cook p8.

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