Granny's Slow-Cooker Vegetarian Chilli

It's slow-cooker season! The time of year that our meals can tick many health boxes:

✅ we can jam them full of veggies for lots of nutrition

✅ they are super simple to prep: just dice it up, chuck it in and turn it on!

✅ we can make lots and have enough leftovers for a healthy lunch tomorrow!

Here's a cracking slow-cooker recipe that makes it back to our weekly rotation year after year. Even if you're not a vegetarian, this recipe will definitely satisfy!

INGREDIENTS:

• I can black beans

• 1 can kidney beans, drained and rinsed

• 1 can garbanzo beans, drained and rinsed (or lentils)

• 1 can baked beans

• 1 can diced tomato

• 1 can whole kernel corn, drained

• 1 onion, chopped

• 1 green capsicum, chopped

• 2 zucchinis, chopped

• 2 stalks celery, chopped

• 2 garlic cloves, chopped

• 1 can diced chillies

• 1 -2 jalapeños, chopped (depending on how much heat you want)

• 1 tablespoon chilli powder

• 2 teaspoons cumin

• 1 tablespoon dried parsley

• 1 tablespoon dried oregano

• 1 tablespoon dried basil

• 1 tablespoon cilantro (optional)

METHOD:

• In a saucepan, sauté the onion, capsicum, zucchini, and celery for about 5 minutes.

• In a slow cooker, combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, capsicum, zucchini, jalapeno, chilies, and celery.

• Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).

• Cook for about 6 hours on low.

• Serve with brown rice, or on shredded lettuce for a low-carb option

• This freezes well!

Recipe from food.com