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!
- 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 tsp salt
- 1 tbsp chilli powder
- ½ tsp ground cumin
- 200 ml vegetable stock
- 1 tbsp 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: 102kcal | Carbohydrates: 11g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 1157mg | Potassium: 261mg | Fiber: 5g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 2mg