Vegetable Chilli

Ingredients

• 400 g black bean
• 400 g brown lentil
• 1 tsp brown sugar
• 400 g canned tomato
• 2 carrots
• 2 celery sticks
• 0.5 tsp chilli flake
• 1 chipotle
• 0.5 tsp cocoa powder
• 1 tsp coriander
• 1 cup corn kernel
• 2 tsp cumin
• 3 garlic cloves
• 1 green capsicum
• 400 g kidney bean
• 2 tbsp olive oil
• 1 onion
• 1 tsp oregano
• 1 red capsicum
• 2 tsp smoked paprika
• 1 tbsp soy sauce
• 1 sweet potato
• 2 tbsp tomato paste
• 1 cup vegetable stock

Method

1. 1.

   Sauté base vegetables: Heat olive oil in a frying pan over medium heat. Cook onion until softened, then add garlic, carrots, celery, and capsicum. Cook another 2-3 mins.

2. 2.

   Add spices: Stir in cumin, paprika, coriander, oregano, chilli flakes, and tomato paste. Cook 1–2 min until fragrant.

3. 3.

   Transfer to slow cooker: Add sautéed mix plus tomatoes, beans, lentils, stock, soy sauce, sugar, and any optional ingredients.

4. 4.

   Slow cook: Cover and cook on low for 6–8 hours or high for 3–4 hours. Stir occasionally if possible.

5. 5.

   Finish & serve: Taste and adjust seasoning. Add water if needed. Serve with your other favourite Mexican ingredients (rice, salsa, avocado, lime, tortilla chips, tortillas).