Slow Cooker Vegetarian Chilli

The ultimate winter comfort food - dehydrates perfectly ready for your next camping adventure

This couldn’t be easier- throw it in the slow cooker and it will be ready a few hours later!

 Ingredients

  • 1 cup diced brown onion

  • 1 cup diced red capsicum

  • 1 cup chopped carrot

  • 1 cup chopped celery

  • 2 (400g) can diced tomatoes

  • 1 (400g) can black beans, drained and rinsed

  • 1 (400g) can kidney beans, drained and rinsed

  • 1 (400g) can pinto beans, drained and rinsed

  • 1.5 tsp salt flakes

  • 1 tsp granulated garlic powder

  • 1 tsp ground cumin

  • 1 tsp mild chili powder

  • 1 tsp smoked paprika

  • 1 tbsp fresh lime juice

Method

·       To your slow cooker, add the onion, capsicum, carrot, celery, diced tomatoes, black beans, kidney beans, pinto beans, salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.

·       Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.

·       Uncover, stir in the lime juice.

·       Serve as is or with any toppings you like such as coriander, jalapeno, guacamole, chipotle,  corn kernels, sour cream or corn chips.

Dehydrating Method

Make sure you haven’t used any oil in cooking.

Lay some baking paper on your dehydrator trays and spread the chilli out evenly- dehydrate for approx. 10 hrs.

Store in a zip lock or vacuum-sealed bag.

Weigh the chilli before and after dehydrating- this will let you know how much boiling water to add to rehydrate. When ready add some olive oil and season to taste.

Jo Vartanian