Slow Cooker Vegan Chilli

overhead shot of chilli with ladle in slow cooker

4.80 from 5 votes

An easy slow cooker chilli with kidney beans, mushrooms and red pepper in a warmly spiced tomato sauce. 5 minutes of prep, serves 4.

Prep Time5

Cook Time3 30

Total Time3 35

Course: Dinner, Main Course

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

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

Finely dice the onion and garlic and roughly chop the mushrooms and pepper. Drain the kidney beans.
Add all of the ingredients to the slow cooker, stir, pop the lid on and cook on high for 3 hours 30 mins (or low for 7 hours). If it is too thin, take the lid off for the last 30 minutes.

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: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once, in a pot or pan over a low heat or in the microwave, until piping hot.

To Freeze: Allow to cool, then store in a sealed container in the freezer for up to 3 months. Defrost in the fridge overnight and reheat until piping hot in a pot or the 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 in the bottom of the fridge? Add it 1 hour before the end of the cooking time.

Nutrition