slow cooker vegetable chilli

This is a tasty, warm and comforting dish 

which is so easy to prepare

A sprinkling of cheese and a warm tortilla, basic but delicious!

This isn't so much a recipe as a rough guide. Use whatever veggies you have to hand in whatever quantity you wish. It freezes well and I always make a vast batch for other days. 

After reviewing the contents of my fridge and freezer I concluded that we currently have a veg glut in various forms mainly due to my yellow sticker bargain hunting. Supper tonight had to be veg based. Harkening back to my vegetarian days I revisited an old favourite, my slow cooked veg chilli. 

I used up the remnants of bags of frozen peas, carrot batons, sweet corn, red and green peppers, chopped onions and frozen crushed chilli. From the fridge came mushrooms and six plum cherry tomatoes past their salad days and two tins of plum tomatoes and a can of chickpeas from the zombie apocalypse cupboard. Other added ingredients were dried oregano, garlic granules, sweet smoked paprika, soy sauce and honey (one tsp of each), one tbsp tomato puree and S&P to taste. I omitted the lentils I would have added if I'd shopped for the ingredients as I used my last lot this week.

All stirred and ready to go. 

Including the gathering of ingredients, opening of cans, packets and jars, mashing tomatoes and tearing mushrooms the preparation took merely ten minutes and created no additional washing up. 

The directions couldn't be simpler no frying required here so this is very healthy. Add all ingredients to the slow cooker with one tomato can full of cold water to make the sauce, I tore the mushrooms as they were quite large and I couldn't be fussed walking to the knife drawer. Switch onto the low setting, stir well and go about your day. Supper is ready when you are in 5-8 hours. 

After five hours on low. 

I served mine with a warm tortilla and half an avocado mashed up which I liberated from the fridge and a cheeky sprinkle of cheddar cheese (omit for vegans).