Name: Mediterranean vegetable and black bean chilli
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: Serves 4–6
Ingredients: good-quality corn chips (instead of rice); 2 zucchini (courgettes), coarsely chopped; sour cream; ½ teaspoon mild chilli powder; 1 large eggplant (aubergine), coarsely chopped; 1 red capsicum (pepper), seeds and membranes discarded, coarsely chopped; 2 corn cobs or 260 g (9¼ oz/1¾ cups) frozen kernels, thawed; 1 red onion, thinly sliced; steamed rice, to serve (optional); 60 ml (2 fl oz/¼ cup) olive oil; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 2 x 400 g (14 oz) tins diced tomatoes; ½–1 teaspoon smoked paprika; 3 garlic cloves, crushed or finely chopped; 2 x 400 g (14 oz) tins black beans, drained and rinsed; coarsely chopped coriander (cilantro) leaves; sliced or mashed avocado

Katy Holder

Mediterranean vegetable and black bean chilli

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
4 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

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.

Ingredients

60 ml (2 fl oz/¼ cup) olive oil
1

Main course
Gluten-free
Vegetarian
Mediterranean

Method

Heat 1 tablespoon 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.

Heat the remaining 2

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method