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 Chili
A simple chili that is so tasty, you would not know it was vegetarian. This makes a lovely change to a normal chili.
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Servings: 6 people
Calories: 164kcal
Ingredients
- 30 oz tomatoes diced
- 15 oz black beans can/drained
- 10 oz sweetcorn frozen
- 1 cup salsa
- 1 medium zucchini courgette/sliced
- 1 large green bell pepper seeded/chopped
- 1 medium onion chopped
- 2 stalks celery chopped
- 3 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 pinch ground pepper to taste
- 1 pinch salt to taste
Instructions
- Combine all ingredients in the slow cooker and stir.
- 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