Second stop in my Slow Cooker Series is an old favourite of mine with a new twist. You guys know I love Chilli more than anything and making it in the slow cooker is perfect for meal prep or just generally saving you time. It’s a great way of packing in the veggies and you can use whatever you have left in the house so it’s also very budget friendly too!
In honour of Veganuary I decided to make todays a vegan option with 4 different types of beans which are a great source of protein and will be sure to keep you full until snack time. They’re also super easy to stock up on and keep in the cupboards for when you’re out of food… meaning you’re less likely to reach for those takeaways. I’ve made this to eat for lunch every day this week and the recipe below made 7 hefty lunch portions.
As with a lot of my recipes, I just threw in what I had to hand and you can do the same so if you want to swap in/out any of these ingredients then feel free!
1 large leek, sliced
3 carrots, chopped into small cubes
2 courgettes, chopped into small cubes
1 tin of butter beans, drained
1 tin of haricot beans, drained
1 tin of kidney beans, drained
1 tin of pinto beans, drained
1 tin of chopped tomatoes
1 tbsp chilli paste
1 stock cube
1 tbsp cumin
- Put all ingredients into the slow cooker (you’ll need quite a big slow cooker for this much food!) and give them a good mix around, don’t worry about lack of moisture at this stage as moisture will be created as the food cooks so you don’t want to add too much to start with!
- Cook on high for 4 hours, check it every now and then and give it a stir so that it cooks properly!
- Once cooked, remove the lid and mix again. If the consistency is right for you then you’re there! I wanted mine to be a little thicker so I put it back on high heat for another half an hour to thicken with the lid off.
- Serve with quinoa and more veggies for a delicious vegan feast!