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Veggie Chilli

Ingredients:

1/2 cup soya mince (rehydrated)

2 tins of Kidney beans (drained and rinsed)

1 tin of chopped tomatoes

1 onion chopped

1 red bell pepper chopped

1 tablespoon of tomato paste

1 tablespoon of cumin

1 tsp garlic salt

1 tsp onion salt

1 tsp of chilli powder (less or more depending how spicy you want it)

salt to taste

Preparation:

Place the 1/2 of soya mince in a bowl and pour boiling water filled to the top, cover and set aside until liquid its absorbed about 30 mins.  Chop onion and bell pepper in small pieces. In a slow cooker put all ingredients and mix. No need to add more water the liquid of the tomatoes and soya will be enough. Do drain the tin of beans and rinse, otherwise it will be too much liquid. Set the slow cooker on high for 2 hours or medium for 4 hours. Check ever so often for taste and liquid amount. Add more cumin and salt as it cooks if you feel it needs more. Add a little at at time as it simmers the flavours intensify and it can be too salty. You can always add but you cant take away once is too salty. 


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