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.
Ingredients
- 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
- Chop the onion, garlic, red bell pepper, and carrots.
- Drain and rinse the sweetcorn, kidney beans, and black beans.
- 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.
- Cook on low heat for 4 hours.
- Serve hot with rice or tortilla chips.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 40g14%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.