Lazy dinner for two!


November 5, 2012 by alexanderwillowharvey

Fennel Flat Breads.

Roasted mini butternut squash

Slow cooker chilli


1 tbsp chipotle oil
1 onion, sliced into thin half moons
2 carrots, peeled and diced
1 stalk of celery, diced
1 green bell pepper, diced
2 sliced birds eye chilli
1 tbsp paprika
1 tsp cumin
1/4 tsp of salt
1/4 tsp black pepper

1 tin of chopped tomatoes
1 cup of vegetable stock
1/2 tin of kidney beans
1 tsp garlic poweder
red and black pepper to taste

1 tsp cocoa powder


set your slow cooker and heat a saute pan with the oil to a medium heat, saute the onion, bell pepper, celery, chillis and carrots untill the onion is translucent and the bell peppers softened, add the paprika, cumin, pepper and salt followed by the tomato paste and stir through. Add this to the crock with the tinned tomatoes, veg stock, kindney beans, garlic and red and black pepper. cook on low for 8 hours or high for 4 hours, stir through cocoa powder shortly before serving, serve over roasted squash or sweet potato mash or however you want!

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7 thoughts on “Lazy dinner for two!

  1. Vanessa says:

    What a beautiful meal! It’s dreary and cold out here so your recipe looks perfect for a day like today!

  2. [...] and it tastes better the next day.  I recently made the version from In Vegetables We Trust (Slow-Cooker Chili) which includes a hint of unsweetened cocoa to mellow and deepen the beany, peppery [...]

  3. Saw this on An Unrefined Vegan and thought it looked wonderful. Seeing the recipe now confirms it – delicious!

  4. dgourmac says:

    Very nice! Great photos! How do you make the fennel flatbreads?

  5. […] grain Pflaumenkuchen – Yeasted Plum Cake, Pumpkin Seed Oatcakes, Coconut Courgette Cake, Slow Cooker Chili, Nanaimo Bars, “Beefy” Lentil and Portabello Stew, Olive and Caper Bread, Rocket Pesto […]

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A chilli lasgna type thing made with tortilla wraps, leftover slowcooked chilli and a homade smoked #vegan cheese that melts like a babe #food #dinner #lifeisgood

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