
Slow-cooker mushroom and eggplant chilli
2
1
1
SmartPoints® value per serving
Total Time
8 hr 20 min
Prep
20 min
Cook
8 hr
Serves
6
Difficulty
Easy
Ingredients
Eggplant
500 g, peeled, cut into 1cm cubes
Canned diced tomatoes
1 can(s), (1 x 400g can)
Tomato passata
1 cup(s), (Italian tomato puree), (260g)
Chilli powder
2 tsp
Worcestershire sauce
1½ tsp
Dried oregano
1 tsp
Mushrooms
250 g, portobello variety, finely chopped
Brown onion
1 large, finely chopped
Red capsicum
1 large, finely chopped
Fresh green chilli
2 whole, deseeded, finely chopped
Canned black beans, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
Instant yellow polenta
2 tbs
99% fat-free plain yoghurt
¾ cup(s), (180g)
Lime(s)
2 medium, wedges, to serve