Vegan Chilli Recipe: Slow Cooker or Slow Cooked

5th June 2017

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My love for my slow cooker is no secret and this vegan chilli recipe is the perfect thing to bridge the gap for those yet to be converted. It all started in 2016 when I essentially sarcastically predicted my entire future:


… and look at me now, exactly that…

There are few things more satisfying than throwing some raw ingredients into the slow cooker and waking up to actual real food. Most of my curry recipes, or my vegan spaghetti bolognese, can be really easily adapted for slow cooker. This vegan chilli is great either way and so tasty either on its own or as some vegan nachos.

For this recipe, as I know I probably haven’t convinced everyone to invest in a slow cooker just yet, I have included the recipe both for slow cooker and without. It works great either way and is super easy and using ingredients that you should be easily able to get (hopefully like all of my other recipes).

So anyway, vegan chilli:

Print Recipe
Vegan Chilli Recipe: Slow Cooker or Slow Cooked
Vegan Chilli recipe image
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tin kidney beans
  • 1/2 tin black eye/cannelini/butter beans doesn't really matter so long as it's white bean
  • 2 tins chopped tomatoes
  • 1 stock cube
  • 400 ml boiling water
  • 2 tbsp nutritional yeast
  • 50 grams dried soya mince
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp chilli powder
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tin kidney beans
  • 1/2 tin black eye/cannelini/butter beans doesn't really matter so long as it's white bean
  • 2 tins chopped tomatoes
  • 1 stock cube
  • 400 ml boiling water
  • 2 tbsp nutritional yeast
  • 50 grams dried soya mince
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp chilli powder
Vegan Chilli recipe image
Instructions
If not using a slow cooker:
  1. Mix together the the nutritional yeast, turmeric, smoked paprika, cumin, coriander, chilli powder in a bowl.
  2. Put a pan on medium head and add the olive oil.
  3. Add to onion and garlic the pan.
  4. Cook for 3-4 minutes until soft.
  5. Drain the kidney beans and whatever white beans you're using and add to the pan along with bowl of spices and yeast.
  6. Add the tinned tomatoes and cook for 5 minutes on a low heat.
  7. Add the stock cube to a bowl with the boiling water and stir until fully dissolved. Add to the pan along with the dried soy mince.
  8. Cover and cook on a low heat for 45 minutes.
  9. Serve with rice.
If using a slow cooker:
  1. Put a pan on medium head and add the olive oil.
  2. Cook for 3-4 minutes until soft.
  3. Add the onions and garlic, along with all of the other ingredients, to the slow cooker.
  4. Cook on medium for 6-7 hours or overnight on low.

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