Easy Autumn Recipes: Vegetarian Chilli Con Carne Recipe
Are you looking for lush Vegetarian Autumn Recipes?
This Slow Cooker Vegetarian Chilli Con Carne Recipe is easy, delicious and – should you need Traditional, Vegan and Gluten Free alternatives – the ingredients are very interchangeable.
A truly perfect Autumn Vegetarian meal, this Chilli Con Carne Recipe is healthy, delicious and easy to make.
Great to make in a large batch, you can freeze this Vegetarian Chilli Con Carne and store it in Storage boxes. You can even defrost it on a later date, making your future self extremely grateful, especially on those days when the last thing you want to do is cook a meal.
If you would rather have it without rice, then load it up in a tortilla wrap, burrito style, or even serve it on a bed of nachos for a treat.
Check out our recipe below!
2 (400g) tins chopped tomatoes
1 tin chilli kidney beans
1 tin Mexican style bean mix, drained
1 (200g) tin sweetcorn, washed and drained
2 courgettes, sliced thinly
2 small baby leeks, chopped thinly
3 spring onions, chopped thinly
1 large onion, cut into chunks
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 green pepper, chopped
2 carrots, peeled and chopped thinly
1 stick celery, thinly sliced (optional)
1 green chilli, chopped
1 red chilli, chopped
2 teaspoons hot or mild chilli powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 clove garlic, chopped or crushed
salt to taste
The beauty of this recipe lies in its simplicity.
Put all of the ingredients into the slow cooker and cook on high (for 4 hours) or on low (for 8 hours).
It’s entirely up to you what you serve it with, but we recommend rice or nachos.
This vegetarian recipe is perfect for snuggling up with this autumn. The effectiveness of the slow cooker means that it can save on washing up AND can provide you with future meals – simply store up the remaining Chilli Con Carne and defrost when you need it for a quick meal or a nightshift saviour.