Eggplant is a delicious addition to this hearty vegetarian chilli. It’s a complete meal on its own, but is also delicious accompanied by your choice of rice, corn chips, avocado and sour cream. Adjust the amount of chilli to suit your family.
Heat 1tablespoon of oil in a large frying pan over medium–high heat. Fry the onion, garlic and zucchini for 5 minutes. Stir in the chilli powder, cumin and paprika and fry for 1 minute. Transfer to a slow cooker.