Slow Cooker Vegan Chilli
View all Recipes4:30
Serves 4
Easy
Cook our vegan chilli recipe in the slow cooker and come home to a comforting, healthy dish, ready to be served.
Whether you’re fully plant-based or simply enjoy meat-free dinners every now and then, this is an easy, cheap and comforting dinner that should be enjoyed with fluffy rice, avocado, dairy-free yoghurt and lime wedges.
What you'll need...
- 450g sweet potatoes, peeled and cut into uniform chunks
- 1 yellow or red bell pepper, seeds removed and finely chopped
- 6 spring onions, trimmed and sliced
- 3 garlic cloves, crushed
- ½ tsp dried chilli flakes, tweak depending on taste
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ ground cinnamon
- 1 tbsp soft brown sugar
- 400g tin chopped tomatoes
- 150ml hot vegetable stock
- 400g tin mixed beans, drained and rinsed
- 400g tin chickpeas, drained and rinsed
- Salt and pepper, to taste
Method
Once the ingredients are prepped, place all into a slow cooker. Stir and cover with the lid and cook on ‘high’ for 3-4 hours or ‘low’ for 8-10 hours, or until the sauce is thick and the sweet potato is cooked through.
Serve with freshly cooked rice. Drizzle dairy-free yoghurt, sprinkle fresh coriander and place sliced avocado on top. Squeeze the fresh lime slices on top.