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Quorn and bean chilli

Slow cooked vegetarian chilli Quorn with black beans, chickpeas and squash in a tomato and pepper sauce. Prepare the ingredients ahead and freeze, so you can just pop them in the crockpot or slow cooker before work. Dinner will be ready when you are. So easy!
Serves: 6
Time to make: 6 hrs 30 mins
( Hands-on time: 30 mins )
Quorn and bean chilli

  • Ingredients

  • Nutrition Info.(per serve)


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Variations

Make it gluten free: Use gluten-free tortillas and check ground spices, passata and pesto are gluten free.

HFG tip

Handy hints for slow-cooker freezer bags

Make sure you use proper freezer bags.

  • Remove all air from the bags once they are filled.
  • Label each bag clearly including the date of freezing.
  • Freeze recipe bags in a group together.
  • Keep bags as flat as possible when freezing.
  • Remove bags from the freezer at least two hours before placing in the slow cooker. Or remove the bags from the freezer the night before, store in the fridge and reduce the amount of boiling water added to them by half.
  • Preheat slow cooker before adding the bag contents.
  • Always add meat portion to the cooker first.
  • Always add liquid bag last.
  • Add boiling water to the cooker as the last ingredient when stated in a recipe.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

 

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Photographer: Bryce Carleton
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