When winter arrives, we love bringing out the slow cooker for homemade chilli and this vegan recipe is one of our all time favourites. A medley of vegetables and beans are simmered in a cumin, paprika and chilli spiced tomato sauce, creating a flavourful dish to feed a crowd.
Spoon over fluffy rice and top with guacamole for the ultimate Mexican feast. Or, serve with our vegan cornbread recipe to make it extra luxurious!
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
4 hrs 10 mins
Total Time:
4 hrs 20 mins
Cal/Serv:
314
Ingredients
2tsp.
vegetable oil
1
large onion, finely chopped
1/2
-1tbsp medium or hot chilli powder, to taste
1tsp.
ground cumin
1tsp.
smoked paprika
2
garlic cloves, crushed
1Tbsp.
tomato purée
2
celery sticks, finely sliced
1
carrot, peeled and chopped
1
red pepper, finely sliced
1
large sweet potato, peeled and cut into 2cm pieces
400g
tin chopped tomatoes
400g
tin kidney beans, drained and rinsed
400g
tin black eyed beans, drained and rinsed
400ml
vegan vegetable stock
25g
vegan dark chocolate
small handful coriander leaves, roughly chopped (optional)
Directions
Step 1Heat oil in a large pan over medium heat, add onion with a large pinch of salt and cook for 10min, stirring regularly, until softened. Stir in the spices, garlic and tomato purée, and cook for 1min, until fragrant. Transfer to a slow cooker.
Step 2Add the vegetables, tinned tomatoes, beans and stock. Cook on high for 4hr, until the sweet potato is cooked through. Stir through the dark chocolate until melted, and sprinkle with coriander, if using. Serve with rice and guacamole, if you like.
GH TIPS:
This recipe is perfect for using up leftover ingredients in the fridge. Don't have kidney beans? Use chickpeas instead! No sweet potatoes? Regular potatoes work too!
Want to add some extra protein? Add in some Quorn meat-free 'mince' to increase and finish with a vegan soya yoghurt when serving.
Per serving:
Calories: 314
Protein: 12g
Total fat: 5g
Saturates: 1g
Carbs: 48g
Total sugars: 18g
Fibre: 14g
18 veggie slow cooker recipes to pop on before you leave home today
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
