Get this vegan chilli going in the slow cooker and you’ll come back to a comforting dish to enjoy with rice, avocado, dairy-free yoghurt, coriander and lime wedges. A cheap, comforting dinner.
Serves 4
Difficulty
Easy
Slow Cooker Recipe
Preparation Time
Less than 30 minutes
Cooking Time
Over 2 hours
Calories Per Serving
332
Bob's Kitchen Recipe Card
Ingredients for 4 Servings
8
Spring onions, trimmed and thinly sliced
450g
Sweet potato, peeled and cut into roughly 2cm 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
Hot vegetable stock (made with 1 vegan vegetable stock cube)
400g
Tin of chopped tomatoes
395g
Tin of red kidney beans in chilli sauce
400g
Tin of mixed beans, drained and rinsed
1 tsp
Mixed dried herbs
-
Salt and freshly ground black pepper
To Serve
-
Freshly cooked rice
-
Sliced avocado
-
Dairy-free yoghurt
-
Fresh coriander
-
Lime wedges
Approximate Times
Preparation :
Less than 30 minutes
Cooking :
Over 2 hours
Method
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.
