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  • Writer's pictureJanice Tracey

Slow Cooker Veggie Chilli

Look closely and you can see the secret protein ingredient.

This is a super high protein veggie chilli that is so easy to make. It's one of my store cupboard throw togethers.

All the ingredients are either in my 'can' cupboard, freezer or larder. Literally throwing everything into the pot, give it a stir and off you go. Perfect to have ready to eat after a day at work or after your evening exercise. Keeps well in the fridge but also freezes well.. I'll often add a bag of fresh or frozen spinach to really up the nutrients.

I served it with green veggies, mashed avocado and a dollop of yogurt. No need for extra rice but if you do decide to have some, go for the brown variety. for added fibre.. It's also good in a wrap or wholemeal taco. Super for a leftovers lunch with a sprinkle of cheese on top and under the grill.


Quinoa is one of the world’s most popular health foods.

Quinoa is gluten-free, high in protein (8g per 1 cup) and one of the few plant foods that contain sufficient amounts of all nine essential amino acids..

It is also high in fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

If you're trying to have more of a plant based diets this is a must in your larder.



  • 1 cup quinoa, dry (gives the veggie dish a wee protein kick)

  • 1 can (14oz) black beans, strained and rinsed

  • 1 can (14oz) kidney beans, strained and rinsed

  • 1 can (28oz) diced tomatoes

  • 1 cup corn kernels, frozen ( I mostly use a large can)

  • 2 red peppers, diced

  • 1 red onion, diced

  • 3 cloves garlic, minced

  • 1/4 cup tomato paste

  • 3 1/2 cups vegetable stock

  • 2 tablespoons chili powder

  • 1 tablespoon cumin

  • 2 teaspoons paprika

  • 3/4 teaspoon salt

  • 1 large stick Cinnamon

Pro Tip Source the best quality ingredients you can. Here are a few of mine:


Place all the ingredients in a slow cooker and give it a good stir to ensure everything is well mixed.

Cover and cook on high for 3 hours or on low for 6 hours.

Once cooked, give it another good stir, and season with additional salt and pepper to taste.

The chilli can be served immediately, stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

This is just one of the fab recipes I share on my programmes:

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