• 1 red onion, diced
• 2 sticks celery, chopped
• 2 carrots, chopped
• 1 pepper, chopped (use your preferred colour – I used yellow)
• 1 small courgette, chopped
• ½ small aubergine, chopped (optional)
• 4 cauliflowers florets, chopped (or any leftover veggies you need to use up)
• 6 chestnut mushrooms, chopped
• 2 cloves garlic, chopped
• Handful cherry tomatoes
• 1 tin chopped tomatoes
• 250ml vegetable stock
• 1 tbsp. tomato puree
• 1 tin kidney beans, drained
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp hot paprika
1. Place all ingredients in the slow cooker and cook on low for at least 6 hours.
2. Serve with taco shells and a dollop of hummus (and a grating of cheese if liked).