Vegan Chilli Recipe: Slow Cooker or Slow Cooked
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Ingredients
  • 1tbsp olive oil
  • 1 oniondiced
  • 3cloves garlicminced
  • 1tin kidney beans
  • 1/2tin black eye/cannelini/butter beansdoesn’t really matter so long as it’s white bean
  • 2tins chopped tomatoes
  • 1 stock cube
  • 400ml boiling water
  • 2tbsp nutritional yeast
  • 50grams dried soya mince
  • 1/2tsp turmeric
  • 1tsp smoked paprika
  • 2tsp cumin
  • 1tsp coriander
  • 1/2tsp chilli powder
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.