Slow Cooker Vegetarian Chilli – Served 3 Ways
One recipe, 3 DIFFERENT baby led weaning dinners! When you think of a slow cooker, chilli almost always comes to mind. It’s a great set-it-and-forget-it type of meal. The problem usually is that you only have chilli, and kids often get tired of the same chilli night after night. This slow cooker vegetarian chili, however, is extra versatile!
With this one healthy chilli recipe, you can make 3 different meals off of the same “base” recipe. Each variation includes a few additional ingredients to create a NEW dinner idea each time! Actaully, you could even say it makes 2 baby led weaning dinners and one baby led weaning breakfast!
Recipe One: Chilli Bowl
The first and most obvious variation on this vegetarian slow cooker chilli is the chilli bowl. I like to use this recipe for the first day since that is when the chilli is most fresh. Of course many will argue (my husband included) that the flavour of the chilli improves after resting a day or so. So maybe use this variation for day two if you so desire.
For the chilli bowl, serve fresh warm chilli over rice. Sprinkle with cheese, sliced avocado, a dollop of sour cream or plain Greek yoghurt, and fresh coriander leaves.
Recipe Two: Huevos Rancheros
For the second variation (my favourite variation) of this slow cooker chilli, you’ll need an egg and some corn tortillas. This is the recipe version you can serve for an extra hearty baby led weaning breakfast if you like.
For huevos rancheros, heat the corn tortilla a dry frying pan on both sides. After heating your tortillas, place them one by one on plates. Add a small amount of oil to the hot pan and fry an egg. Make sure for smaller babies that you cook the yolk completely. Place a spoonful of warmed chilli on the tortilla, then top with the fried egg. Sprinkle with cheese, sour cream or plain Greek yoghurt and fresh coriander leaves.
Recipe Three: Burrito
For the third variation of this vegetable slow cooker chilli, burritos! For this variation, it’s easiest to use flour tortillas since they fold nicely and are signature to the burrito. You will also need refried beans, cheddar cheese, and coriander if desired.
Heat up flour tortillas in a microwave by stacking them up and covering with a damp paper towel. Heat for about 15-30 seconds. This will make the tortillas soft, foldable, and less likely to crack or tear when folding up your burrito. Then spread refried beans on the warm tortillas with a spoon. Top with a small amount of slow cooker chilli, cheddar cheese, and coriander. Roll tortillas by folding the bottom end in first then rolling from the side.
You can purchase all of the ingredients for this recipe in your local Dunnes Stores. I’d love to see how they go for you! PLEASE share your photos with me on Instagram and Facebook @babyledfeeding !!