Veggie Chilli in the Slow Cooker


Veggie Chilli

So this is it. The last post in the Month of Slow Cooking. Sunday to Friday, using the Slow Cooker. The Slow Cooker itself has probably had more use in the last month than in the whole time we’ve had it.

I’ll write a proper evaluation post later, but I do think it has been a really worthwhile exercise. Part of the proof is that I adapted this recipe straight from Jamie Oliver’s 15 minute meals and cooked it in the Slow Cooker. Having learned from my previous mistakes, I toned down the chilli a bit!

This was a welcome change from some of the meat-heavy dishes we had last week. We wouldn’t normally eat so much red meat in one week, but I really wanted to have a go at some of the classics like Boeuf Bourginon, which is supposed to be good slow-cooked. I believe with chilli (and often with vegetarian, bean-based dishes) that the ‘extras’ make the meal, so we had this with brown rice, sour cream and a great salad that Tim put together. The salad actually had pieces of crispy tortilla in it, but they looked weird in the photograph.


Serves 4

  • 1 tin cannellini beans
  • 1 tin mexican bean salad in water
  • 500g tomato passata
  • 1 onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 tsp dried chilli flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander

To serve:

  • Fresh coriander and extras as you like


  1. Rinse the beans and put them in the slow cooker with all the ingredients together.
  2. Cook on Low for 6-8 hours.
  3. Serve with extras.

Screen Shot 2013-04-01 at 14.54.49

By Naomi

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