Slow cooker meatless chilli con carne

Slow cooker meatless chilli con carne

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About this recipe: Mixed vegetables, kidney beans, onion, celery and capsicum are simmered in a slow cooker to create this hearty dish. Great with rice and nachos and in tacos and burritos.


Serves: 8 

  • 420g frozen or canned mixed vegetables
  • 3 x 420g cans red kidney beans
  • 1 large red onion, chopped
  • 4 celery sticks, diced
  • 2 red capsicums, chopped
  • 4 bay leaves
  • 2 red chillies, chopped (or use 2 tablespoons chilli powder)
  • 1 vegetable stock cube
  • handful chopped coriander leaves
  • 1 teaspoon hot sauce
  • 1 tablespoon golden syrup
  • salt and freshly ground black pepper to taste
  • 2 cups water
  • 3 tablespoons plain flour

Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

  1. In a slow cooker, combine the mixed vegetables, beans, onion, celery, capsicum, bay leaves, chilli, stock, coriander, hot sauce, golden syrup, salt, pepper and half the water. Cook on high for 3 hours.
  2. Dissolve flour in the remaining hot water. Pour into the mix and cook for 1 more hour.

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