Last month, I shared my husband's recipe for a slow cooker chilli con carne that he batch cooked, so this month I'm sharing my vegetarian (vegan) version.

With different dietary requirements, we find it works well to batch cook our own versions of certain dishes – chilli, bolognese, curry, stew – and then choose a side to go with them. It certainly makes life that little bit more manageable on a busy weekday when we're both at work and need an easy, freezer-grab dinner.

I love how versatile a vegetarian chilli can be and although I usually tend to stick to the recipe below because it's so tasty, I sometimes end up adding extra vegetables that need using up, or a different type of bean if I want to mix things up. You can certainly do this if you prefer different beans to the ones I've included.

Similarly to my husband's chilli, this recipe makes 12 portions, so it's a great opportunity to fill your freezer for easy dinners over the following weeks.

Ingredients:



Method: