Slow cooker mushroom and aubergine chilli
1
Points®
Total time: 8 hr 40 min • Prep: 20 min • Cook: 8 hr 20 min • Serves: 6 • Difficulty: Easy
Ingredients
Aubergine
500 g, cut into cubes
Tinned Tomatoes
1 can(s), large
Passata
260 g
Chilli Powder
2 teaspoon(s), level
Worcestershire Sauce
1½ teaspoon(s)
Oregano, Dried
1 teaspoon(s), level
Mushrooms
1 serving(s), 250g - portobello variety, finely chopped
Onion
1 medium, finely chopped
Red pepper
1 medium, finely chopped
Chilli, green or red
2 individual, finely chopped
Black beans in water
1 can(s), medium, drained
Polenta, Dry
30 g, instant polenta
Fat Free Natural Yogurt
180 g, to serve
Lime
2 medium, wedges, to serve
Instructions
1
Place the aubergine into a colander and sprinkle with 1 teaspoon salt, tossing to coat. Place a large plate on top the aubergine and weigh it down with one or two heavy tins. Let stand for 30 minutes. Using hands, squeeze out excess liquid from the aubergine and set aside.
2
Combine the tinned tomatoes, passata, chilli powder, Worcestershire sauce and oregano in a 4.5 litre slow cooker. Add mushrooms, onion, pepper, green chilli and black beans and stir to combine. Using the back of a wooden spoon, gently press vegetable mixture to form an even layer. Place an even layer of aubergine on top, leaving a 2cm border. Cook, covered, on high for 4 hours (or low for 8 hours).
3
About 20 minutes before cooking time is up, slowly stir in the instant polenta. Cover and cook for 15 minutes or until chilli thickens. Serve chilli with lime wedges and topped with yoghurt.
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