Vege Chilli Casserole


So healthy – a fab vegetarian version of the good ol’ Chilli Con Carne. Slow cooked too, so easy as.


1 tablespoon Olive Oil (we love Olivado)

1 onion, peeled and diced

1 cup grated kumara

1/2 cup red capsicum, diced

2 cloves garlic, crushed

1 red chilli, deseeded and finely chopped

1 cup red lentils, soaked

1 teaspoon each ground cumin, coriander, sweet smoked paprika, cinnamon (we love Mrs Rogers)

1 400g tin crushed tomatoes (we love Delmaine)

1 400g tin blackbeans, rinsed

2-3 cups vege stock (we love Campbell’s)

Salt and pepper

To serve:
Sliced spring onions, Sunrice Brown Rice and natural yoghurt


Turn on your slow cooker to high. If using the George Foreman Multicooker, press MENU SELECT until the SLOW COOKER function is illuminated. Press the down arrow to select 4 hours.

Heat the oil in your slow cooker, add the onion, capsicum, grated kumara, garlic and chilli. Stir to combine and cover with the lid and let cook for 10 minutes.

Add the red lentils and all the spices. Stir well. Add the tinned tomatoes, black beans and vegetable stock. Stir again, cover with the lid and cook for 4-6 hours.

Season and serve with steamed brown rice and a dollop of natural yoghurt with fresh herbs as desired.

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