Chilli etc

Well folks I have made my vegan chilli for tonight's meal and here is the recipe below. I used Pink Himalayan Salt and have not used avocado or fresh cilantro.

I have had to tone the chilli down a bit as it's a little hot for me (I will use just one tablespoon of chilli powder next time). I haven't had it yet but will be eating it for dinner tonight and have to say that since toning down the heat it tastes really good.

Slow-Cooker Vegan Lentil Chili - Serves 6 to 8 - makes about 2 quarts

1 pound large butternut squash cubes (about 1 1/4 inches)

1 medium yellow onion, finely chopped

1 medium red bell pepper, diced

2 cloves garlic, finely chopped

2 1/2 cups water

1 (14.5-ounce) can crushed tomatoes

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

3/4 cup dried lentils

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon olive oil

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

Coarsely chopped fresh cilantro and diced avocado, for serving.

Place all the ingredients except the cilantro and avocado in a 6-quart or larger slow cooker and stir to combine. Cover and cook until the lentils are tender, 6 to 8 hours on the LOW setting. Stir again and serve topped with cilantro and avocado.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months

[Zest]

Hi Alicia,

Wow, your Chilli recipe looks great, and the photo is fantastic too - I bet that was really tasty - lots of great herbs and spices and I like how you've served it with some Fresh Cilantro and diced avocado - sounds delicious!

Zest

[Hidden]

Hi Zest

Thank you. I haven't used the avocado or cilantro as I didn't have any, it was basically what do I have in the cupboard - lol.

Alicia xx

[Zest in reply to Hidden]

I'm the same with recipes, I tend to go by what I have available, and often-times something gets left out. xx

[Hidden in reply to Zest]

And oh boy, it was hot until I toned it down a little - ha ha xx

[Zest in reply to Hidden]

xx

[BadHare]

Yummy!

I love chilli! I always make it hot, & added a big dollop of yoghurt or avocado to cool it down for my son when he was small.

Mx

[Hidden in reply to BadHare]

Funny thing is I never used to like chilli but I do now but maybe not quite as hot as I made it ha ha. I didn't have any yogurt or avocado to hand so ended up chucking other things in like date syrup. I now have a further 3 batches in the freezer - result.

Alicia x

[BadHare in reply to Hidden]

Good to stock up! 😀

Bananas & pineapple are good in curry, I’ve added fruit a few times. I’m sure it would work with chilli. 😀

Mx

[benwl in reply to BadHare]

It's weird - I don't think I've ever cooked a curry with fruit in even though I've eaten them in restaurants.

Thanks for the inspiration

I can see pineapple would hold its shape, but what happens to banana - does it go all mushy?

[BadHare in reply to benwl]

Dried fruit works, too.

Bananas are slightly creamy, as are avocados. Both have great texture with mung beans. 😁

[benwl in reply to BadHare]

Thanks - that's good timing, I've had some urad beans soaking overnight for tonight's meal (they are very similar mung beans) so will try banana with them.

[BadHare in reply to benwl]

I’ll look out for those, thanks for the tip!

I get an amazing curry mix from a shop in my nearest city. I always spot something new, so will ask for those beans. 😁

[Hidden in reply to BadHare]

Yes I'm sure you are right as my mum used to use pineapple in casseroles and it was lovely. I've always got bananas.

Alicia x

[Hidden]

This looks really lovely Aicia, I love chilli's especially at this time of year so nice one, a very wholesome meal 😊

Jerry 😊

[Hidden in reply to Hidden]

Yes it is really lovely and great to eat a bowl of nice hot (yes it was very hot - ha ha) food when it's cold and dark outside and you know exactly what you are eating

Alicia

[benwl]

It looks amazing - and makes me want to invest in a slow cooker

Where do you get your tinned black beans from, I have problems finding them?

[Hidden in reply to benwl]

It was lovely and I absolutely love my slow cooker, it's brilliant

I got the beans from Waitrose quite a long time ago, it's not a place I normally shop as I don't have one near me, it was just that I was in a leisure centre nearby and I popped into the shop.

[benwl in reply to Hidden]

Thanks, I might have to go slow cooker shopping at the weekend

I see a lot of American recipes that use tinned black beans, but they seem rarer in the UK, my local tesco doesn't have them though I've seen them in larger stores. I'll try waitrose too.

[Hidden in reply to benwl]

Ooh exciting, some lovely one pot meals on the way.

If you can't get the black beans you could always put in extra kidney beans or chickpeas.

Happy cooking.

Alicia

[BadHare in reply to Hidden]

Black eyed beans also make a good curry. 😳

[Hidden in reply to BadHare]

They certainly do, I've also tried those before. I love beans and veg - yummy.

Alicia x

[BadHare in reply to Hidden]

Black eyed beans & mushroom is great! 😀

Mx

[Hidden in reply to BadHare]

Now you are talking

Alicia x

[BadHare in reply to benwl]

I’ve seen them online. I think Ocado sells them. They’re really good for veg*n foods. 😀

[Hidden]

looks yummy and like something i make that i can eat for a day or two..and freeze some as well.

thanks for reminding me about the slow cooker, havent used it for a year..beef stew and damplings is what am thinking now but as its only 4am and have another 2 hours before i have to get up i will look up what else i can cook in it.. maybe a cream of chicken and mushroom casserole..☺

[Hidden in reply to Hidden]

It was yummy, particularly as I toned down the heat a little, I did make it rather hot ha ha

I love my slow cooker and wouldn't be without it now that's for sure.