Our Slow Cooker Vegan chilli recipe…. so simple to make… Winter feels like it is still upon us and there is nothing like a tasty chilli to warm you up.
Do you have any favourite vegan recipes that you have created? Email it over to see if it makes our website to share with friends in our yoga community.
2 large brown onions (peeled and chopped)
2 celery sticks (sliced)
2 peppers, 1 red, 1 green (sliced)
250g carrots (peeled and diced)
1 large aubergine (cubed)
3 cloves of garlic (peeled and crushed)
1 tsp group cumin
1 tsp chilli powder
2 tsp paprika
2 tsp soy sauce
1 tsp dried mixed herbs
2 tins of chopped tomatoes 400g each can
1 tin of kidney beans 400g
1 tin of chickpeas 400g
1 tin of cannellini beans 400g
Salt & pepper to season
Instructions for our Slow Cooker Vegan Chilli Recipe
Turn the slow cooker on and put inside the onions, celery, peppers, garlic, carrots, aubergine.
Add the cumin, paprika, chilli powder and dried herbs.
Pour in the 2 tins of chopped tomatoes and the soy sauce.
Season with salt and pepper to taste.
Stir well and cook on medium setting for 4 hours.
Drain the kidney, cannellini beans and chickpeas and add to the chilli. Stir well and cook for 1 more hour.
We like to serve with brown rice or vegan tortillas wraps.
Tip, if you’ve cooked this while at work and just want to tuck right in, the beans can be heated up quicker following the cooking instructions on the can and then mixed into the chilli.
Let us know if you enjoyed our Slow Cooker Vegan Chilli recipe
Check out the other recipes listed on our website at: https://yogasmiths.org/category/vegan-recipes/
This is the slow cooker that we have: https://www.morphyrichards.co.uk/shop-now/slow-cookers/460014-Red-Sear-and-Stew-Slow-Cooker.html