Slow cooker veggie chilli con carne
Credited to: Becky Excell
Kcal:
Difficulty: Pretty easy
Serves 4
8 mins prep
Ingredients
- 400 - 500g sweet potato, peeled and chopped
- 2 peppers, chopped
- 400g tin chopped tomatoes
- 2tbsp tomato puree
- 1tbsp garlic infused oil
- 400g tinned kidney beans, drained and rinsed
- 2 bay leaves
- 400g tin of chickpeas, drained and rinsed
- 250ml gluten free vegetable stock*
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 1/2 tsp chilli flakes
- 1/2 tsp light brown sugar
- 3 tbsp gluten free plain flour*
- generous pinch of salt & pepper
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Place all the ingredients into the slow cooker. Give them a mix and then place on high for 3 hours or low for 6 hours.
- Serve with rice or any other gluten free dishes you like!
Hints and tips:
Tip 1: Having made this in different slow cookers, I find the size of your slow cooker can affect either the cooking time or the amount of stock you might need. These measurements and timings are based on a 6.5l one so for smaller slow cookers, you might find it needs longer or a little less stock.
Tip 2: When I cook this on the hob, I use around 450ml of stock and cook for 30 -45 minutes in a pot with a lid. I remove the lid for the last 10-15 minutes to allow it to thicken up more.
