Veggie chilli

Slow cooker veggie chilli to hit the spot this meatfree Monday

Whether it’s smothered over nachos, served with fluffy rice or filled into a taco shell, this veggie chilli is a delicious way to change up the everyday weekly dinners and try something new. 

I do sometimes we think we view the vegetarian options as the boring ones, but I don’t think this chilli could be further from the truth.

Top tips

Make extra – I always make double what I need so I can have it three different ways throughout the week or so I have enough of a freezer stash for lazy  cooking days.

Up the veg – feel free to chuck in any extra veg you’ve got going spare. Spare pepper? Extra mushrooms? The odd onion at the back of the fridge? The beauty of this recipe is the ability to add filler ingredients without compromising on the flavour. If you chuck a load more in, make sure you add more herbs/spices though!

Don’t feel limited to using butterbeans in this chilli – if you have a can of kidney beans in the back of the cupboard from 2016 that you’ve
never known what to do with, then this is the perfect time to whip them out. Maybe check the use-by date, though.

Why the chocolate?

If you’ve yet to try chocolate in your chilli, make this dish immediately and report back. Dark chocolate is a great addition to a chilli, whether it be veggie, turkey or beef. It adds that extra bit of richness but doesn’t make it taste ‘chocolate-y’. Miso is also something you want to keep at hand, as it packs a punch of umami whenever you need it.

Why the coffee?

The earthy flavours can help the spices in the chilli really stand out, plus it adds to the already amazing aroma. Basically, garlic, coriander, cumin and the other herbs and spices ramp up with just a splash of coffee, so get it in the bowl! Obviously they can be kept out if you’re cooking for children..

Serving suggestions

Serve this up with steamed rice, warmed tortillas, quick pickled veg, grated cheddar, soured cream, toasted walnuts (trust me on this one) and a zingy cabbage slaw.

Jackets – smother atop a baked jacket with a load of extra cheese and sour cream.

Veggie dogs – load up a dirty dog with chilli and American mustard for that takeaway feel.

Stuff it – spoon into peppers with rice, jalapenos and a sprinkling of cheese.

Nachos – layer onto nachos and grill for a movie night snack or sharable feast.

Dip it – add cheese and yoghurt to make this into a super moorish dip

From my slow cooker to yours

This recipe is an exclusive from my book, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook and did I already mention it’s a Sunday Times bestseller?! I just can’t help myself, because I’m still so proud! But anyway, enjoy this recipe and head to my slow cooker page for a few more sneaky recipes that I pinched from the book.