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8
RECI PES
HEARTY VEGGIE CHILLI CON CARNE
Serves 4-6
Function: Slow Cook
Preparation time: 15 minutes
Cooking time: 1 hour
Ingredients:
1 Tablespoon olive oil
1 small brown onion, peeled & diced
1 cup grated sweet potato
½ cup diced yellow capsicum
2 cloves garlic, crushed
1 red chilli, deseeded & nely chopped (optional)
1 cup red lentils
1½ teaspoons each ground cumin, coriander & sweet smoked paprika
¼ teaspoon cinnamon
1 x 400g tin crushed tomatoes
1 x 400g tin black beans
2 cups vegetable stock
salt & cracked black pepper, to taste
brown rice & natural yoghurt, to serve
Steps:
• Press MENU SELECT until the SLOW COOK function is illuminated. Press the d (down)
button to select cooking time for 2 hours.
• Heat the oil in the GEORGE FOREMAN Multi-Cooker pot. Add the onion, capsicum,
sweet potato, garlic and chilli. Stir to combine then cover with the lid and cook until the
vegetables are soft, and the onion is translucent; about 10 minutes.
• Carefully remove the lid and add the lentils and all the spices. Stir well. Add the tinned
tomatoes, black beans and vegetable stock. Give a nal stir. Cover with the lid. Cook,
stirring occasionally, until the timer sounds; the chilli con carne should be thick, and most
of the liquid reduced.
• Check seasoning, and add salt and pepper to taste. Serve with brown rice and a dollop
of natural yoghurt if desired.
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