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Photo of Slow cooker mushroom and aubergine chilli by WW

Slow cooker mushroom and aubergine chilli

1
Points® value
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 handful serving, 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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