Cheese Chilli - Chili Mexican North American Slow-Cooker Vegetables Vegetarian

Vegetarian Chili – Slow Cooked

Vegetarian Chilli - TheRecipe.Website

A vegetarian chili – slow cooked makes a lovely change to a normal chilli. The flavours are amazing and the meat is not missed at all. The crunch of the bell peppers, the sweetness of the zucchini and the lovely warmth makes this a favourite. I set this ready for the morning so as I leave for work, on it goes for a lovely slow cook. You come home to a brilliant aroma and cant wait to dig in. Serve as a main dish and make in advance and keep in the fridge. Warm on the stove for ready meals.

Vegetarian Chilli - TheRecipe.Website

Vegetarian Chili

A simple chili that is so tasty, you would not know it was vegetarian. This makes a lovely change to a normal chili.
4.68 from 93 votes
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Course: Main Dish
Cuisine: Mexican
Keyword: Chili, Vegetarian
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 6 people
Calories: 164kcal

Ingredients
 

Instructions

  • Combine all ingredients in the slow cooker and stir.
    30 oz tomatoes, 15 oz black beans, 10 oz sweetcorn, 1 cup salsa, 1 medium zucchini, 1 large green bell pepper, 1 medium onion, 2 stalks celery, 3 tsp chili powder, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 pinch ground pepper, 1 pinch salt
  • Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours.
  • Serve topped with grated cheese and sour cream as a garnish.

Notes

Don’t forget to add grated cheddar cheese and sour cream as a garnish. It all works.

Nutrition

Calories: 164kcal | Carbohydrates: 34g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 678mg | Potassium: 558mg | Fiber: 7g | Sugar: 9g

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