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Slow Cooker Lentil,bean and Tomato chilli

Updated: Jul 16, 2022

A spicy vegan versatile one pot recipe

Makes approximately 4 servings

Preparation time is approximately 5- 10 minutes

Cooking time is approximately low for 5 hours high for 3-4 hours


1 large onion, finely chopped

2-3 large tomatoes chopped or a small tin of tomatoes

3 carrots, finely chopped (see below for more added vegetable ideas)

2 garlic cloves, crushed

400g can either mixed bean or borlotti beans, rinsed and drained (any tinned bean)

75g dried red lentils

1 vegetable stock cube

450ml water

½ teaspoon cumin (optional)

½ teaspoon of chilli flakes (optional)

1 tsp of any dried herb

Salt and pepper to taste

How to make Lentil, bean and Tomato chilli

1. Add all the chopped ingredients to the slow cooker

2. Stir well

3. Cover with lid and cook

4. Once cooked stir well

Serve with rice or cous-cous and a dollop of plain yoghurt or with baked potato -your choice!



- Increase vegetable contents and add

  • courgettes

  • celery

  • chopped raw beetroot

  • green leaves - spinach, cabbage or kale

Frozen vegetables can also be used

- Any Leftovers can be frozen

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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