Vickys Slow-Cook Vegetable Chilli, Gluten, Dairy, Egg & Soy-Free

Chilli con carne is a popular Mexican dish, but this vegetarian version replaces the meat with a variety of vegetables and beans for a delicious and nutritious alternative.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Vickys Slow-Cook Vegetable Chilli, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Slow cooking Cuisine: American, Mexican Courses: Dinner, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 240 min Total Time 4 hrs 20 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Red bell pepper
• 2 medium Carrots
• 1 can Sweetcorn
• 1 can Kidney beans
• 1 can Black beans
• 1 can Chopped tomatoes
• 2 tablespoon Tomato puree
• 2 teaspoon Chilli powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 cube Vegetable stock
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Chop the onion, garlic, red bell pepper, and carrots.
2. Drain and rinse the sweetcorn, kidney beans, and black beans.
3. In a slow cooker, combine all the chopped vegetables, sweetcorn, kidney beans, black beans, chopped tomatoes, tomato puree, chilli powder, ground cumin, paprika, dried oregano, vegetable stock, salt, and black pepper.
4. Cook on low heat for 4 hours.
5. Serve hot with rice or tortilla chips.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 40g14%

Sugars 10g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.