Vickys Slow-Cook Vegetable Chilli, Gluten, Dairy, Egg & Soy-Free

• 1 onion, diced
• 2 clove garlic, finely chopped
• 2 carrots, thinly sliced
• 1 courgette/zucchini, diced
• 1 red or yellow bell pepper, chopped
• 260 grams sweet corn
• 800 grams canned kidney beans, drained
• 800 grams canned chopped tomatoes
• 120 ml water
• 1 1/2 tbsp chilli powder
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• 1 dash cayenne pepper
• 1 dash tobasco (optional)

1. Preheat oven on it's lowest setting, gas 1 / 95C / 200F OR ready a crockpot on the stove or a slow cooker, whatever you prefer
2. Combine all ingredients in a casserole dish with a lid or the crockpot / slowcooker
3. Cook for 6 - 8 hours

onion, clove garlic, carrots, zucchini, red, sweet corn, kidney beans, tomatoes, water, chilli powder, cumin, red pepper, cayenne pepper

Taken from cookpad.com/us/recipes/341056-vickys-slow-cook-vegetable-chilli-gluten-dairy-egg-soy-free (may not work)