I love my slow cooker! It allows me to chop chop chop the night before, bung it all in the cooker in the morning and get on with my day without worrying about rushing back to get dinner started.
This was the first time I had made vegetarian chilli for Blake and I decided to make it a vegetarian bean bonanza. I added pre-soaked split green peas, split yellow peas, butter beans, baked beans, black eyed beans, aduki beans, mung beans, kidney beans and basically any other bean you can think of – it was in there! Along with root vegetables I had left over in the fridge.
He absolutely loved it and devoured it quickly. My husband couldn’t believe it as it definitely had a kick to it (I added cajun spice into the mix) but my previously bland tongue craved spice, spice and more spice when pregnant so I put Blake’s more adventurous palate down to that.
It’s always a measure of my cooking as to how much ends up on the floor or in the dog. I’m pleased to say that Blake was very careful with this meal, enjoying every morsel, hardly any went on the floor and the dog went hungry!
So a winning meal to add to the list for us. I’m not looking forward to the nappies though…
Gem & Blake x