We’ve been making an effort to eat less meat recently. A usual go to is to make pasta, but that gets a bit boring and I’m not actually putting that much veg into it, so I’m not sure if we’re getting all the benefit of eating less meat and boosting our vegetable intake at the same time. SO I decided to go all out and make a super easy slow cooker vegetable chilli.
I was really pleased at how it came out – I used my usual (wimpy) chilli con carne spice mix and just wanged a load of veg in instead of meat and kidney beans and it was really quite delicious on a couple of baked potatoes. Here’s what I chucked in:
- Tin of chopped tomatoes
- Tin of rinsed, drained lentils
- Tin of rinsed, drained chickpeas
- Chopped red pepper
- Chopped courgette
- Chopped onion
- Chopped carrots x 2
- Chopped garlic
For the sauce I mixed together:
- 250 ml veggie stock (beef might be good if you aren’t actually veggie)
- tsp chilli powder
- tbsp smoked paprika (I love that stuff)
- tbsp mixed ‘erbs
- tbsp cumin
- loads of pepper and some salt
Which I then poured over and stirred up, before whacking it on low for 7 hours. It didn’t look massively different to how it went in if I’m honest, and I took the lid off and put it on high for the last hour to try and evaporate some of the liquid. We had a good portion each and I’ve frozen the rest. Yum!
I will try this one as hubby and I love chilli and loads of pepper YUM we try to eat very little meat, and I agree we end up making so many pasta meals. Although today may be a little hot for a chilli, it was 37 yesterday and 32 today so it is all about salad and the aircon at the moment.
I”ll have to try this as I love a slow cooker recipe and feel like I’ve been eating a little too much meat lately. I’ve gone from having at least three vegetarian dinners a week to one. Not like me at all! #aBloggingGoodTime