Nothing says winter like a warm bowl of chilli con carne! A lot of people presume that when you’re vegetarian, all you eat is ‘rabbit food’. I really hate hearing people use that phrase! It couldn’t be further from the truth. You can pretty much alter any recipe to make it vegetarian and it’s just as delicious – if not more! You don’t always have to use quorn either. There are plenty of vegetables and pulses that can be used as a substitute for meat. The meat substitute in this chilli recipe are beans. I’ve used a variety of different beans as I love the different flavours they all bring to the dish. You’re still getting a lot of protein from this chilli and it’s a healthy protein – not packed full of hormones, antibiotics or saturated fat. I make this in the slow cooker, but you can make it on the hob. You’ll just need to change the cooking time to 40 mins.
1 carton or can of kidney beans
1 carton or can of canellini beans
1/2 can baked beans (or 1 small can)
1 large carrot, grated
1 red pepper, finely chopped
1/2 onion, finely chopped
1 big handful of frozen peas
1 clove garlic, finely chopped
1/4 tsp cinnamon
1 tsp paprika
1/2 tsp chilli (2 tsp if you like a hot chilli)
2 cubes of dark chocolate
1/2 stock cube & 150 ml hot water
2 cans or cartons of chopped tomatoes
Oil the sides and bottom of the slow cooker
Chuck all of the ingredients into the slow cooker and let it do it’s thing!!!!! Add a little more water if the chilli starts to thicken too much and stick to the sides.
Cook on low for 5 hours
Serve with rice or wholemeal pitta breads. A sprinkle of cheese always works well, too!