Vegetable Chilli

Ingredients

Base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery sticks, diced
• 1 red capsicum, chopped
• 1 green capsicum, chopped

Spices

• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• ½–1 tsp chilli flakes (to taste)
• 2 tbsp tomato paste

Sauce

• 1 x 400g tin chopped tomatoes
• 1 x 400g tin black beans, drained
• 1 x 400g tin kidney beans, drained
• 1 x 400g tin brown lentils (or ¾ cup dried)
• 1 cup vegetable stock
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Salt & pepper to taste

Optional Add-ins

• ½ tsp cocoa powder
• 1 chipotle in adobo, finely chopped
• 1 zucchini or sweet potato, diced
• 1 cup corn kernels (fresh or frozen)

Instructions

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. Add spices: Stir in cumin, paprika, coriander, oregano, chilli flakes, and tomato paste. Cook 1–2 min until fragrant.
3. Transfer to slow cooker: Add sautéed mix plus tomatoes, beans, lentils, stock, soy sauce, sugar, and any optional ingredients.
4. Slow cook: Cover and cook on low for 6–8 hours or high for 3–4 hours. Stir occasionally if possible.
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).