Saturday, 3 October 2009

Vegetarian Chilli in a Slow Cooker

I used my slow cooker for the first time last weekend. Its only a small 2/3 person one, but just the right size for me. I made a vegetarian chilli, which I've never made before either. I looked around for recipes online, but I couldn't find any I liked, most had either a meat substitute or squash in them, I hate the texture of minced meat and I'm not a big fan of squash either! So I kind of made it up as I went along.

Even for me, this wasn't hot enough, I think next time I make it I'm going to add some chilli powder in as well, but I wasn't sure how hot the chilli sauce was with the kidney beans. It was however really flavoursome. I served it with some lime and coriander rice, which was gorgeous and I put sour cream and grated cheese over the top. Delicious!

Vegetarian Chilli
(Serves 2)

1 can kidney beans in chilli sauce
150g ish dried pinto beans
1 small can chopped tomatoes
1 tbsp tomato paste
1 onion, chopped
2 cloves garlic, chopped
1 tsp cumin
1 tsp oregano

Put all the ingredients into a slow cooker and cook on high for 4-5 hours, or on low for 8-10.

Serve over lime and coriander rice with sour cream and grated cheese on top.


  1. Mmm this looks good. It's getting to be chili weather again, nice and hearty for the cold months (with or without meat). I love the texture of semi-melted cheese of chili, yum.

  2. I make veggie chile a lot and I think what makes mine unique is using fresh chilies. I usually use one sort of hot chilie and then a couple of milder chilies, remove seeds and ribs or will be too hot. Saute with your onion, etc., adding extra ground chile powder to that mix if you like. Or in slow cooker, just toss all in together of course. Thanks for reminding me I can cook chilie in my slow cooker!