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Slow Cooker Vegetarian Chilli
Slow cooker vegetarian chilli. Made with Quorn mince, beans and vegetables. This delicious healthy chilli is easy to make. Meat lovers will love it too!
Course Dinner
Cuisine International
Prep Time 20 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 20 minutes minutes
Servings 4
Calories 102 kcal
Author Neil
Large Onion diced Red Pepper diced 3 cloves garlic crushed 1 tin red kidney beans drained and rinsed 1 tin chopped tomatoes 300 g Quorn meat free mince 1 teaspoon salt 1 tablespoon chilli powder ½ teaspoon ground cumin 200 ml vegetable stock 1 tablespoon coriander freshly chopped
In a slow cooker combine all the ingredients, except the vegetable stock. Stir well and place in the fridge overnight.
The next morning add the vegetable stock and stir well.
Cook on high for 3 – 4 hours.
Serve on basmati rice with the coriander sprinkled over.
Calories: 102 kcal | Carbohydrates: 11 g | Protein: 13 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 1157 mg | Potassium: 261 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 846 IU | Vitamin C: 13 mg | Calcium: 66 mg | Iron: 2 mg