Slow Cooker Chili!
Ingredients:
| 1 tablespoon | olive oil (or oil from sundried tomatoes or roasted peppers) | 1 tablespoon | ||
| 90g | onion, diced | 3/4 cup | ||
| 3 cloves | garlic, finely chopped | 3 cloves | ||
| 1 teaspoon | cumin seeds, toasted & lightly crushed* | 1 teaspoon | ||
| 1 teaspoon | mild paprika | 1 teaspoon | ||
| 1 teaspoon | sugar | 1 teaspoon | ||
| 3/4 teaspoon | oregano | 3/4 teaspoon | ||
| 3/4 teaspoon | salt, or to taste | 3/4 teaspoon | ||
| 1/2 teaspoon | coarsely ground peppercorns | 1/2 teaspoon | ||
| 1/8 teaspoon | cayenne, or to taste | 1/8 teaspoon | ||
| 400g tin | chopped tomatoes | 14 oz can | ||
| 400g tin | kidney beans, drained & rinsed | 14 oz can | ||
| (or 1-1/2 cups of cooked kidney beans) | ||||
| 90g | roasted red pepper, diced | 3/4 cup | ||
| 45g | dry TVP granules,meat or meat substitute | 1/2 cup | ||
| 2 tablespoons | lentils | 2 tablespoons | ||
| 375ml | water | 1-1/2 cups | ||
| Toppings of choice: sour cream, spring onions, shredded cheese, fresh cilantro, chopped fresh tomato, etc |
Instructions:
1. Saute onion in oil for 5 minutes, until softened. Add garlic and continue to saute for another minute.
2. Add toasted & crushed cumin seeds, paprika, sugar, oregano, salt, pepper and cayenne and mix well. Turn off heat.
3. In slow cooker, combine tomatoes, drained & rinsed kidney beans, roasted red pepper, TVP, lentils, water and sauteed onion mixture.
4. Cover and cook on low for 4 hours.
Makes four servings.
