clumsily raising my boys and baking cakes
Cauliflower Chilli Con Carne is a delicious veggie chilli con carne which uses cauliflower and lentils in place of meat or a meat substitute such as Quorn mince. It was made in a slow cooker which helps cook the vegetables and lentils to perfection.
With the over indulgence of Easter now behind us (although it was a lot of tasty fun while it lasted!), I thought I would go with a healthy cake free recipe for a change this week.
I love using my slow cooker. It makes meat dishes so succulent and tasty and I love how you can just throw a load of ingredients in the bowl, turn it on for however many hours and simply leave it alone while your slow cooker/crock pot does all the hard work for you.
When I had my cafe before Burton was born, I would like to offer hot drink specials and I would get my inspiration from coffee shops that I visited on my day off or from the internet. One of which was chili hot chocolate, which a few of my customers were brave enough to try, and admitted that it was nice despite having had reservations before buying one! I often add dark chocolate to my chili con carnes as I know that this sweet and spicy flavour combination do work, and the chocolate adds a wonderful richness to the sauce
With pumpkins and squash in abundance in the supermarkets at the moment , I thought I would have a go at making something other than a cake or some soup with it. Having been sent a jar of ready made chilli sauce with cacao , I thought I would attempt my very first vegetarian chilli con carne.