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Published 19/12/2024
4:30
Serves 4
Easy

Slow cooker vegan chilli

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

  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.  

Shop the tools you will need

Secondary image for image of Nihon X50 Chefs Knife 15cm / 6in Main image for image of Nihon X50 Chefs Knife 15cm / 6in

£39.00

Secondary image for image of Digital Slow Cooker 4.8L Main image for image of Digital Slow Cooker 4.8L

£49.00

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£49.00

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