Slow cooker vegan chilli

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4:30

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.

Content image
Ingredients image

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

  1. 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. 

  2. 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.  

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Shop the tools you will need

Secondary image for Nihon X50 Chefs Knife Main image for Nihon X50 Chefs Knife

£39

Secondary image for Digital Slow Cooker Main image for Digital Slow Cooker

£59

Secondary image for Damascus 67 Chopping Board Main image for Damascus 67 Chopping Board

£49

Secondary image for Electric Stainless Steel Salt & Pepper Mill Set Main image for Electric Stainless Steel Salt & Pepper Mill Set

£19

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