RecipesStudent Recipes

Slow Cooked Vegetarian Chilli

By 6th October 2017 No Comments

Slow cooker recipes are great if you’re in a rush, just whack them in the slow cooker in the morning, and come back to a filling,

wholesome meal. This Veggie Chilli has quite the kick, so it’ll get your metabolism rising throughout the night. Enjoy!Slow_Cooker_Vegetarian_Chilli

Ingredients (Serves 4):

Serves 4 People:

Carbohydrates: 36g Per serving      Proteins: 15g Per Serving       Fats:  17g Per Serving              Calories:  439 Per Serving

  • 300ml Vegetable Stock
  • 1 x 400g Tin of Chopped Tomatoes
  • 1 Can of Cannellini Beans (Drained)
  • 1 Can of Black Beans (Drained)
  • 1 Can of Red Kidney Beans (Drained)
  • 1 Red Onion (Chopped)
  • 1 Red Bell Pepper (Deseeded and Chopped)
  • 2 TbSp Chilli Powder
  • 1 Clove of Garlic
  • 2 Tsp Cumin
  • Grated Cheese (To Sprinkle)
  • Spring Onion (Chopped)
  • Bunch of Coriander Leaves (To Garnish)

Method

  1. Chuck everything in the slow cooker, cook on a low heat for 6-8 hours. It’s that simple.
  2. Serve with either cous cous or wholemeal rice
  3. Garnish with a sprinkle of your favourite cheese, spring onions and some coriander leaves.

 

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tpwchef

tpwchef

Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

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