Although a stroganoff is traditionally made with meat, this hearty vegetarian version is perhaps even more delicious. if possible, incorporate some flavoursome mushrooms, such as Portobello, into the mix.
Serves: 6
Preparation time: 10 minutes
Cooking time: 5–6 hours on low, or 3–3½ hours on high
Ingredient:
2 corn cobs, or 260 g (9¼ oz/1¾ cup) frozen corn kernels, thawed.
400 g (14 oz) tin kidney beans.
400 g (14 oz) tin cannellini beans.
400 g (14 oz) tin black beans.
2 garlic cloves, crushed or finely chopped.
400 g (14 oz) tin diced or crushed tomatoes.
2 teaspoons dried oregano.
1 tablespoon Moroccan spice mix.
2 tablespoons red wine vinegar.
1–2 tablespoons chipotle chillies in adobo sauce, finely chopped.
1 large red capsicum (pepper), seeds and membranes discarded, cut into 1 cm (½ in) dice.
Preparation:
If using fresh corn cobs, lie them on their side on a board and carefully slice off the kernels. If using frozen corn, rinse under hot water in a sieve. Put the corn kernels into the slow cooker.
(Read out: The 5 Best Slow Cookers of 2019)
Drain and rinse all the beans and add to the slow cooker. Add the garlic, tomatoes, oregano, Moroccan spice mix, vinegar, chipotle chilli and adobo sauce and capsicum.
Season with sea salt and freshly ground black pepper and stir to combine.
Cook on low for 5–6 hours or on high for 3–3½ hours.
When the chilli is almost cooked, prepare your choice of accompaniment: tortilla chips, large tortillas or rice.
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