Vege Chilli Casserole
So healthy - a fab vegetarian version of the good ol' Chilli Con Carne. Slow cooked too, so easy as.
Ingredients
- 1 tbsp Olivado olive oil
- 1 Onion peeled and diced
- 1 cup kumara grated
- ½ cup Red Capsicum diced
- 2 cloves garlic crushed
- 1 Red chilli deseeded and finely chopped
- 1 cup red lentils soaked
- 1 tsp of each Mrs Rogers ground cumin, coriander, sweet smoked paprika & cinnamon
- 1 400g tin Delmaine crushed tomatoes
- 1 400g tin blackbeans rinsed
- 2-3 cups vege stock
- Salt and pepper
To serve:
- Spring onions sliced
- Sunrice Brown Rice
- natural yoghurt
Instructions
- Turn on your slow cooker to high. 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.
Tried this recipe?Let us know how it was!
