Slow cooked vegetarian chilli

Here is a vegetarian chilli recipe that is a great option if you're looking to reduce your meat content but still keep the protein high. It uses beans and quinoa to up the protein, and of course you get lots of great nutrition and fibre from the veggies. Minimal prep required, just shove all the ingredients straight in to your slow cooker and a few hours later it's ready to go!

You can serve with rice, naan, salad, or further veg. My favourite is salad and then a big dollop of greek yoghurt on the top to cool down the heat from the chilli and add additional protein.

Ingredients:

• 180g dry quinoa

• 1 can black beans, drain and rinse

• 1 can kidney beans, drain and rinse

• 1 can chopped tomatoes

• 150g frozen sweetcorn

• 2 peppers diced

• 1 red onion diced / chopped

• 3 garlic cloves crushed

• 3 tbsp tomato puree

• 800 ml vegetable stock

• 2 tbsp chilli powder

• 1 tbsp cumin

• 2 tsp paprika

• half tsp salt

• Salt and freshly ground black pepper to taste

• Greek yoghurt to serve

Method:

Put all the ingredients in your slow cooker and mix. Cook on low for 6 hours, or high for 3 hours. Season to taste and serve with a big dollop of greek yoghurt.