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Get this vegan chilli going in the slow cooker and you’ll come back to a comforting dish to enjoy wi

Slow cooker vegan bean chilli

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 mixed dried herbs
salt and ground black pepper

To serve
freshly cooked rice
sliced avocado
dairy-free yoghurt
fresh coriander
lime wedges

Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed.

If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid.

Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing.

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