Put all of the prepared vegetables (onion, pepper, carrot and celery) and crushed garlic into the slow cooker and stir in the corn flour to coat the everything well.
Pour in the tins of mixed beans, sweetcorn and chopped tomatoes. Dissolve the stock cubes in the hot water and then empty this into the slow cooker.
Add the tomato paste, all herbs and spices (coriander, basil, thyme, chilli, paprikas, cumin) and the salt, pepper, sugar and Worcestershire sauce. Stir through well.
Set the slow cooker to low for 6-8 hours or high for 4 hours then serve with rice.
Notes
Gluten free
This recipe is gluten free.
Vegan
This recipe is suitable for a vegan diet.Lea and Perrins Worcestershire Sauce is not vegan/vegetarian friendly, ensure you use an alternative like Biona Organic Worcester Sauce.
Spice
Add more or less chilli powder to adjust the heat to taste, or add some fresh chopped red chilli to really dial up the heat!