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Slow Cook Veggie Chilli

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Ingredients

1 tablespoon olive oil
2 white onion
3 tablespoons chilli powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 tablespoon basil
2 tablespoons ground cumin
1 tablespoon oregano
1 teaspoon black pepper
4 Bell Pepper
600ml vegetable stock
800ml water
400g tin Tomatoes
1 tablespoon maple syrup
2 tablespoons soy sauce
2 tablespoons or juice of 1 lemon lemon juice
100g quiona
400g tin blackeye beans
200g walnuts
200g tin sweetcorn
for topping coriander
1 avocado

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Slow Cook Veggie Chilli

Features:

    A spicy dish packed with flavour

    • Medium

    Ingredients

    Directions

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    Have you ever noticed how chilli is nicer the next day? This slow cook recipe helps recreate that taste in the same day. You could reduce cooking times to get a good chilli in a fraction of the time or you could follow the slow cook method to release extra flavour!

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    Steps

    1
    Done

    Add the olive oil to a large sauce pan on a medium heat. Add the onions and saute for about 3-4 minutes.

    2
    Done

    Add the chilli powder, smoked parpika, garlic powder, basil, cumin, oregano and black pepper. Fry for 1 minute to help release the flavour of the spices. Add a splash of the veggie stock if the spices are sticking.

    3
    Done

    Chop the bell pepper in the bit size pieces and add to the pan. Pour in the veggie stock. Bring to the boil then reduce to simmer for 5 minutes.

    4
    Done

    Add the 800ml water, tin of tomatoes, maple syrup and soy sauce. Bring the boil again and then reduce to simmer for 20 minutes.

    5
    Done

    Add the quinoa, blackeye beans, walnuts, sweetcorn and lemon juice . Leave to simmer for another 50 minutes. Give it a stir every 5- 10 minutes. If it looks like it's getting a little thick or if it starts to stick to the pan then add some water.

    6
    Done

    Dish it up. And top with the fresh coriander and chopped avocado.

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