Name: Slow Cooker Bean & Vegetable Chilli
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6
Ingredients: 2 Red Onions; 1 Red Pepper; 2 Stalks of Celery; 240 g Tin of Lentils; 390 g Tin of Black Beans; 400 g Tin of Kidney Beans; 400 g Tin of chopped Tomatoes; 2 Bay Leaves; 1 tsp Mixed Herbs; 2 Garlic cloves; 1 tsp Chilli paste; 200 ml Vegetable Stock; 1 tbsp Worcestershire Sauce; 2 tbsp Tomato Puree; ¼ tsp Cinnamon; 2 tsp Paprika; 2 tsp Brown Sugar; 100 g Spinach; 4 Squares of Dark Chocolate; 2 tbsp Soy Sauce(optional); 2 tbsp Lime Juice; 2 Stalks of Spring Onion for garnish

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This Chilli is as full flavoured as many of its meat laden counterparts. I know this looks like a lot of ingredients but its mainly store cupboard basics. It will give you all a big hearty bowl plus extra for another day as it feeds 6. The Slow Cooker allows the ingredients to marinate in the spices as it cooks. I'm confident you won't even miss the meat content. Combining vegetables with low-sodium, lean proteins and spices make this chilli a heart healthy dish for the whole family! The step by step picture guide let's you follow the recipe easily and allows you to tailor it to suit you and your families tastes. Not keen on Black Beans? Use Sweet Potato instead. No Kidney Beans? Use Butternut Squash. . You get the idea. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback x

Yields6 Servings

Prep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

2 Red Onions

1 Red Pepper

2 Stalks of Celery

240 g Tin of Lentils

390 g Tin of Black Beans

400 g Tin of Kidney Beans

400 g Tin of chopped Tomatoes

2 Bay Leaves

1 tsp Mixed Herbs

2 Garlic cloves

1 tsp Chilli paste

200 ml Vegetable Stock

1 tbsp Worcestershire Sauce

2 tbsp Tomato Puree

¼ tsp Cinnamon

2 tsp Paprika

2 tsp Brown Sugar

100 g Spinach

4 Squares of Dark Chocolate

2 tbsp Soy Sauce(optional)

2 tbsp Lime Juice

2 Stalks of Spring Onion for garnish

Chop the onion.
Chop the Pepper.
Chop the Celery.
Drain and Rinse the Lentils.
Drain and rinse the Black Beans.
Drain and rinse the Kidney Beans.
Wash and chop the Spinach.
Wash and slice the Spring Onion.

Add the Onion to Slow Cooker.
Add the Pepper.
Add the Celery

Add the Lentils.
Add the Black Beans.
Add the Kidney Beans.
Add the chopped Tomatoes.

Add the Bay Leaves,Herbs,Garlic and Chilli.
Add the Vegetable stock and Worcestershire sauce.
Stir through.
Add the Cinnamon, Paprika, Brown Sugar and Tomato Puree.

Place the Lid on and cook on Low for 4hrs or High for 2,1/2-3.
Once cooked remove and discard the Bay Leaves.

Add the Spinach.
Add the Chocolate and Soy Sauce.(my secret ingredient)
Add the Lime Juice.
Stir through.
Taste and adjust the seasoning if needed.
(I added some chilli flakes)

Divide into bowls, scatter over the Spring onion.Serve with boiled rice, sour cream and a wedge of Lime.

Easy Swaps:-
Red Onion for White.
Red Pepper for Yellow.
Black Beans for Sweet Potato.
Kidney Beans for Butternut Squash.
Cinnamon for Cumin.
Tinned Lentils for dried.

Tip:- If it needs thickened add a handful of porridge oats and cook for a further mns .
If its too spicy add some soured cream or yoghurt.
If it needs more spice add some chilli flakes.

Ingredients