CUT OUT AND KEEP ME
Slow Cooker Vegan Bean & Vegetable Chilli PREP: 15 mins SERVES: 4 COOK: 315 mins You will need
Viva Mexico!
Irish Sour Cream Choose from Light or Full Fat. €3.75 per litre 75 c 200ml
• 1 tsp Dried Mixed Herbs • 50ml Olive Oil • 2 x 400g tins Chopped Tomatoes • 1 x 400g tin Red Kidney Beans • 1 x 400g tin Cannellini Beans • 1 x 400g tin Chickpeas • Sea Salt and Black Pepper
• 1 large Brown Onion • 1 Red Onion • 2 sticks Celery • 3 cloves Garlic • 1 Aubergine • 1 Long Red Pepper • 250g Carrots • 1 Red Chilli, approx. 20g • 1 heaped tsp Ground Cumin • 2 tsp Paprika • 2 tsp Soy Sauce
23 c 400g/240g drained Red Kidney Beans 96c per kg drained
Vegetable Kits Choose from Mild Fajita Mix or Spice Bag Mix. €4.48 per kg €1.79 400g
Avocado 69c each 69 c each
Method
Peel, halve and chop the onions. Chop the aubergine intomedium-sized chunks. Cut the pepper in half lengthways, remove the seeds and slice thinly. Wipe the celery and slice. Peel the carrots and chop into small chunks. Peel andmince the garlic. Finely chop the chilli alongwith the seeds. In a large frying pan, sauté the onions, aubergine, celery and peppers in the oil for 5minutes. Add the chopped chilli and garlic, dried herbs, paprika, cumin and 250ml water, bring to the boil and transfer to a slow cooker. Add the 2 tins of chopped tomatoes, chopped carrots and the soy sauce, season with some salt and black pepper, then stir well and cook on low for 4 hours. Drain the beans and chickpeas and add to the chilli, mix well and cook for another 60 minutes.
Lighter Grated Mild Red Cheese €8.95 per kg €1.79 200g
Iceberg Lettuce €2.65 per kg 69 c 260g
For a great selection of deliciously different vegetarian recipes, go online at aldi.ie/recipes
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