How to make veggie chilli in a slow cooker
This easy, protein-packed chilli uses dry soya mince in place of meat, along with beans and lentils. Delicious served with tortilla chips and salad, or as a filling for jacket potatoes.
What you'll need:
100g onion plus 3 cloves garlic
1 tablespoon olive oil
1 teaspoon EACH cumin seeds, mild paprika and sugar
3/4 teaspoon oregano
3/4 teaspoon salt, or to taste
1/2 teaspoon coarsely ground peppercorns plus 1/8 teaspoon cayenne
400g tin chopped tomatoes plus 400g tin kidney beans
100g roasted red pepper
50g dry soya mince plus 2 tablespoons Puy lentils
Finely chop the onion and mince the garlic.
Heat olive oil in a heavy skillet over medium-low heat and saute onion for five minutes. Add garlic and continue to saute for another minute.
Meanwhile, toast cumin seeds in a heavy dry skillet over medium heat for a couple of minutes, until fragrant. Crush lightly with a mortar & pestle.
Add cumin seeds, paprika, sugar, oregano, salt, peppercorns & cayenne to sauteed onions and mix well. Turn off heat.
In slow cooker, combine tomatoes, drained & rinsed kidney beans, roasted red pepper, soya mince, lentils, water and sauteed onion mixture.
Cover and cook on low for 4 hours.
Makes four servings.
Pinto or black beans can be substituted for the kidney beans.
Brown or green lentils can be used instead of Puy lentils.
Chilli can be topped with chopped spring onions before serving.
For Mexican chilli, replace half the tinned tomatoes with salsa, and use taco seasoning mix instead of individual spices.