Fennel Flat Breads.
Roasted mini butternut squash

Slow cooker chilli

ingredients:

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

Method:

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!