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–+ servings
overhead shot of chilli with ladle in slow cooker
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4.80 from 5 votes

Slow Cooker Vegan Chilli

A simple, easy and delicious Slow Cooker Vegan Chilli, made using easily found and accessible ingredients
Prep Time5 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 35 minutes
Course: Dinner, Main Course
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe
Cost: £3.70

Equipment

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 200 g mushrooms
  • 1 red pepper
  • 2 cans kidney beans drained
  • 1 can chopped tomatoes
  • 1/3rd can water
  • 1 tsp cumin
  • 1 tsp mild chilli powder
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 vegetable stock cube/pot
  • pinch of salt and pepper
Metric - US Customary

Instructions

  • Firstly finely dice the onion and garlic and roughly chop the mushroom and pepper
  • Add all of the ingredients to the slow cooker, pop the lid on and cook on high for 3 hours 30 mins (or low for 7 hours)

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave.
To Freeze: Allow to cool, store in a sealed container in the freezer for up to 4 months. Defrost, and reheat until piping hot in a pot or microwave (you may need a splash of water).
Tip 1: The better quality beans work best here.
Tip 2: If you love spicy chillies then just up the spices to taste.
Tip 3: Got any spare veg lying in the bottom of the fridge. Just chuck that in 1 hour before it’s ready to cook down.

Nutrition

Calories: 183kcal | Carbohydrates: 23g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Fiber: 13g | Sugar: 7g