I have to admit, I love spicy foods. Whether it’s Indian, Mexican, Asian, I just love the heat. This vegetable chilli is a great side dish but it can definitely hold it’s own as a main dish. You can prep and cook this dish anytime of the week as it’s my favourite “set and forget” cook using your slow cooker and will give you heaps of leftovers.
This is a great alternative to your normal chilli and let’s face it, half the time most of us don’t really know what goes into the mince we buy which gives a great opportunity to get a little more of our daily veges into us.
If I was to give the heat a rating on this, it would be a mild-medium heat. You can just adjust the heat depending on your tastes by reducing or adding the chilli powder or tabasco. When you have finished the cook and you’re looking for something to serve it up with, we usually serve it up with a corn tortilla lightly toasted in a pan on both sides. A nice cold beer goes great with this too. Cheers!
Vegetarian Chilli
Cuisine: Mexican8
servings10
minutes4
hoursIngredients
400g can kidney beans rinsed & drained
400g can black beans rinsed & drained
400g can chickpeas rinsed & drained
400g can baked beans
400g can corns kernels rinsed & drained
400g can diced tomatoes
1 cup vegetable stock
2 Tbsp tomato paste
1 onion diced
1 capsicum diced
2 celery stalks diced
2 cloves of garlic diced
1 Tbsp chilli powder
1 Tbsp parsley flakes
1 Tbsp dried oregano
1 Tbsp dried basil
Splash of tabasco sauce (optional)
Directions
- Put all the ingredients into your slow cooker & mix them together.
- Put your slow cooker on low & cook for 3-4 hours.
- Serve & Enjoy!
Did you make this recipe?
Tag @dadshomekitchen on Instagram and hashtag it #dadshomekitchen
Like this recipe?
Follow us @dadshomekitchen on Pinterest
Did you make this recipe?
Like us on Facebook