Q: Can I make this vegetarian chilli in a slow cooker?

Yes, this lends itself well to the slow cooker . Follow steps 1-3 on the stovetop, as you want to fry the initial ingredients to develop their flavours and sweetness. Once you get to step 4, transfer everything into the slow cooker and add the rest of the ingredients, then cook on low for 6-8 hours (or on high for 3-4 hours). If you think the chilli is too liquidy when you open the lid, you can bubble it without a lid for a while to allow it to thicken up more.

Question 1

I love guacamole with chilli but it has too many calories or syns on Slimming World, is there an alternative?

Accepted Answer

You can cut down the calories or syns in guacamole by making brocamole instead, which supplements half of the avocado with broccoli, and it still really delicious.

I can also highly recommend my zucchimole recipe, which is made with courgettes but still packs those amazing guacamole flavours. You can find the zucchimole recipe in my first cookbook, p.208

Question 2

What other vegetables can I add to vegetarian chilli?

Accepted Answer

This is a great meal to use up bits and pieces that are in your fridge! In addition to the vegetables already used in this recipe, I would also add orange, yellow or green peppers, diced or baby tomatoes, sweetcorn kernels, courgette, sweet potatoes, butternut squash, mushrooms, parsnips and spinach.

Question 3

How do I cook this on the stovetop rather than the oven?

Accepted Answer

This dish will also work well cooked on the stove. I like to cook it in the oven as it really has the chance to develop and intensify all of the delicious flavours and colour. It also means that you don’t need to keep an eye on it or keep stirring it. If you want to cook it on a stove, Simply follow steps 1-4, then pop a lid on and allow it to simmer for at least 45 minutes (ideally around an hour), stirring every now and again.

Question 4

Can I make this vegetarian chilli in a slow cooker?

Accepted Answer

Yes, this lends itself well to the slow cooker. Follow steps 1-3 on the stovetop, as you want to fry the initial ingredients to develop their flavours and sweetness. Once you get to step 4, transfer everything into the slow cooker and add the rest of the ingredients, then cook on low for 6-8 hours (or on high for 3-4 hours). If you think the chilli is too liquidy when you open the lid, you can bubble it without a lid for a while to allow it to thicken up more.

Question 5

What other beans can I use in vegetarian chilli?

Accepted Answer

The traditional beans to use in chilli con carne are kidney beans. Personally I prefer black beans and pinto beans which is why I have included these in this recipe, but you could substitute for kidney beans, or go for a mix. I have also added haricot beans and cannellini beans at times when I have found I don’t have the others in my cupboards.

Question 6

Is vegetarian chili spicy, and how do I adjust the heat?

Accepted Answer

You can choose whether you use a hot or mild chilli powder in this recipe, depending on your preference. If you would like to add more heat you can add additional chilli powder, some dried chilli flakes, a chopped fresh chilli, or some chilli sauce.

If you accidentally make it too spicy for your own tastes, the you can balance the spice by adding some sweetness, try a tablespoon of honey. You can also dilute it more by adding an extra tin of tomatoes. You might find that just by serving it with rice, and adding a dollop of Greek yoghurt or sour cream, and some grated cheese on top that the heat is toned down enough.

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