Slow Cooking

Making a vegetarian chilli is something I use to make quite often, and it's very simple to do. Well...I say it is, when you have the recipe or you can remember how to do it. 🤔

Due to life being hectic with house moves, renovations, clinic moves, and everything else the last year has thrown me. I've lost the recipe and I couldn't remember how to do it. So I've had a few trial and errors with different connotations but I think I've cracked it. 👍

In Traditional Chinese Medicine (TCM) Chilli is well known for its ability to tonify Yang. It also helps to promote Qi circulation, regulate Blood, and disperse cold. Chilli is really good for resolving dampness, and expel wind, which is great for damp environments and it is specifically good for wind cold and damp cold.

This Vegetarian Chilli recipe can be done in a slow cooker, in fact I prefer it done this way. This recipe has 4 portions of your 5 a day, and if you want to add kidney beans then you have the ideal 5 portions of fruit and vegetables in one pot. You can even chop mushrooms and add them in, so what could be simpler.

So here it is

2 small onions finely chopped
2 carrots finely chopped
2 red peppers finely chopped
2 teaspoons of crushed garlic
40g of red lentils per person (washed)
1 carton of passata sauce
1 carton of chopped tomatoes
1-2 tablespoons of chilli powder ( according to taste )
1 litre of water
1 tin of kidney beans ( optional )

Place all the ingredients in a slow cooker, and place on high heat. Stir periodically and add some more water if it looks like it's getting too dry. Once everything is cooked, turn down the heat to warm until ready to serve. It can be served with Basmati rice, or crusty bread, or even sweet potato wedges.

Just a word of warning, be careful when adding the chilli powder. It's always better to start with a little then add more in if you like it spicy. Those people with IBS, or colitis should avoid it being too spicy.

Enjoy. ❤️


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