Being British I just have to comment upon the weather we are having here at the moment. Yes it’s wet, windy and altogether a little bit dreary. It is October after all! On the bright side it is perfect weather for us to have our spirits (and internal temperature) lifted with a simple Slow Cooker Five Bean Vegetarian Chilli Recipe.
Checking out my fridge I could see a handful of homegrown tomatoes with no determined destination in mind. I’d been given them earlier in the week, and with the weather as it is (yes back to the weather) salads were low of the list of meal inspiration.
Rather what this weather calls for (did I mention it’s a little bit dull, damp and dreary here in the UK?) is a hearty one-pot dish packing a punch.
A dish with its origins in hot, steamy and sunny South America.
How about a Five Bean Vegetarian Chilli?
Slow-cooked of course!
Simple Slow Cooker Five Bean Vegetarian Chilli Recipe
To serve 4 you will need:
- 2 x 400g cans of mixed Five Bean Salad in water (washed and drained)
- 2 x 400g cartons/tins Chopped Tomatoes
- 4 small Tomatoes
- 1 White Onion (peeled and roughly chopped)
- 1 Red Pepper (deseeded and diced)
- 1 Yellow Pepper (deseeded and diced)
- 2 Garlic Cloves (crushed)
- 2 tsp Hot Chilli Powder (hot or mild depending on taste)
- 1 tsp Ground Cumin
Gather the ingredients together:
Prepare the onion, tomatoes and peppers:
Wash and drain the cans of mixed beans:
Add the ingredients to a standard slow cooker | crock pot and add the spices and crushed garlic:
Pour over the 2 cartons (or tins) of chopped tomatoes:
(I recommend Aldi’s Sweet Harvest Chunky Chopped Tomatoes – this is not sponsored, I just truly believe these to be the best value and quality chopped tomatoes in any of the supermarkets in the UK – genuinely)
Mix the ingredients thoroughly:
Leave to slow cook for 4-6 hours on high or 8-10 on low – this is a great meal to leave all day cooking if you are out at work or busy.
I’m a huge fan of economical, nutritious and simple family meals – and for me this hits the mark on all of those things.
The ingredients can easily be prepared the night before and left in the fridge. It’s a meal that can be left to slowly cook all day for family members to return to a heart one-pot tasty dish at the end of the day. At the same time it can be cooked between lunch and dinner easily within 4 hours.
Such a versatile dish and can be served with flat bread, rice, wedges, chips, jacket potatoes, tortilla chips – or whatever else you fancy.
Great also for using up multiple vegetables – for example this time of year pumpkin carvings leftovers can be successfully added to bulk up the portions – or sweet potato.
If vegetarian chilli isn’t your thing then I guarantee my slow-cooked beef chilli recipe will be just as tasty…
And if you’re looking for something a little bit different…
Happy #foodwastefriday y’all