Why Make This Recipe
Slow cooker vegan bean chili is an easy and delicious dish that puts a healthy spin on a classic comfort food. This recipe is perfect if you want a hearty meal that’s packed with flavor and nutrients. Utilizing the slow cooker makes the preparation simple and lets all the ingredients mingle together beautifully. Plus, it’s completely vegan. You’ll enjoy the satisfying mix of beans, sweet potatoes, and spices, making it a great choice for your family or meal prep for the week.
How to Make Slow Cooker Vegan Bean Chili
Ingredients
- 8 spring onions, trimmed and thinly sliced
- 450g/1lb sweet potato, peeled and cut into roughly 2cm/¾in chunks
- 1 yellow pepper, seeds removed, finely chopped
- 2 garlic cloves, crushed
- ¼–½ tsp dried chilli flakes, depending on taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ cinnamon stick or ¼ tsp ground cinnamon
- 1 tbsp soft brown sugar
- 150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube)
- 400g tin chopped tomatoes
- 395g tin red kidney beans in chilli sauce
- 400g tin mixed beans, drained and rinsed
- 1 tsp dried mixed herbs
- Salt and ground black pepper
- Freshly cooked rice
- Sliced avocado
- Dairy-free yoghurt
- Fresh coriander
- Lime wedges
Directions
- Put all the ingredients into a slow cooker.
- Stir well then cover with the lid.
- Cook on HIGH for 3–4 hours or LOW for 8–10 hours. Cook until the sauce is thick, the sweet potato is tender, and the spices have mellowed.
- If you get a chance, stir the chili halfway through the cooking time, quickly replacing the lid afterward.
- Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander, and lime wedges for squeezing.
How to Serve Slow Cooker Vegan Bean Chili
Serve the chili warm in bowls with a scoop of freshly cooked rice. Top it with sliced avocado, a dollop of dairy-free yogurt, and a sprinkle of fresh coriander. You can also add lime wedges on the side for an extra burst of flavor.
How to Store Slow Cooker Vegan Bean Chili
You can store any leftover chili in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave. For longer storage, freeze it in portions. It can last in the freezer for up to 3 months. Just thaw it overnight in the fridge before reheating.
Tips to Make Slow Cooker Vegan Bean Chili
- If you want to spice things up, add more chili flakes or fresh jalapeños.
- Feel free to add other vegetables like corn or zucchini for extra nutrients.
- Use a mix of your favorite beans for different flavors and textures.
Variation
You can change the recipe by using different types of beans, such as black beans or pinto beans, instead of kidney beans. You can also add in different herbs or spices to suit your taste.
FAQs
1. Can I make this chili on the stovetop instead?
Yes, you can make it on the stovetop. Just sauté the vegetables first, add the rest of the ingredients, and let it simmer on low for about 30-40 minutes.
2. Is this chili gluten-free?
Yes, as long as you use gluten-free vegetable stock and ensure that all the canned ingredients don’t contain gluten, this chili is gluten-free.
3. Can I prepare it the night before?
Definitely! You can chop the vegetables and mix all the ingredients in the slow cooker the night before. Just refrigerate it and start cooking in the morning.
