The Everyday Vegetarian
  • Breakfast
    • Breakfast Muffins, Crumbles & Cakes
    • Brunch
    • Energy Bars
    • Granola
    • Jams, Compotes & Marmalades
    • Oatmeal
    • Pancakes & Crepes
    • Parfaits & Pilafs
    • Rolls, Breads & Pastries
    • Savoury
    • Smoothies
  • Desserts
    • Banana Breads
    • Brownies & Blondies
    • Cakes
    • Cookies
    • Crumbles & Cobblers
    • Cupcakes
    • Ice Cream
    • Pies, Tarts & Tortes
    • Puddings & Sundaes
    • Scones
    • Squares & Bars
    • Truffles & Chocolate
  • GF
    • Flour-free Baking
    • GF Bread
    • GF Breakfasts
    • GF Desserts & Treats
    • GF Mains
    • GF Sides
  • Mains
    • Beans, Peas & Lentils
    • Big Salads
    • Burgers
    • Curries
    • Flavour Pairings
    • Pizzas & Pies
    • Quinoa & Other Grains
    • Rice & Noodles
    • Sauces, Marinades & Pastes
    • Soups, Chillis and Casseroles
    • Stir Fries
    • Tacos & Burritos
    • Tofu, Tempeh, Seitan & Faux Meats
  • Quick Meals
    • Dips
    • Quick Desserts
    • Quick Treats
    • Salads
    • Sandwiches, Wraps & Rolls
    • Side Dishes
  • Raw
    • Energy Balls & Bars
    • Raw Breakfasts
    • Raw Desserts
    • Raw Mains
    • Raw Side Dishes
    • Raw Snacks & Treats
  • The Basics
    • Beans
    • Bread
    • Sauces & Salsas
    • Stock

Slow Cooker 3-Bean Chilli

By Heather • September 14, 2015 • Beans, Peas & Lentils, Black beans, Cayenne pepper, Cinnamon, Cocoa, Coriander / cilantro / culantro, Cumin, Flavour Pairings, Garlic, Gluten-free, Kidney beans, Lentils, Onion, Peppers, Red wine, Soups, Chillis and Casseroles, Tomatoes

120+easy6

Slow Cooker Vegan Chilli

When I returned from Berlin last week, I’d decided that summer was over. September to me means cardigans and jumpers and layers and cups of tea and hot, hot dinners. Unfortunately Edinburgh decided to unleash the summer we hadn’t really had, so all my plans were scuppered. Still, I fancied a super hot dinner – so this recipe was born.

I don’t own a slow cooker. I never have. But there is one in my kitchen at the moment; one leftover by a wonderful friend who came to stay and forgot to take it with her. What better time to discover the joys of a food cooked over a matter of hours instead of a matter of minutes? What better reason to cook the first chilli of the encroaching autumn?

People love slow cookers because they can fill them with ingredients over breakfast, flip the “on” switch as they’re leaving for work, then come home to a beautiful meal after a long day. I love them because the method of cooking allows for flavours to mingle and to affect one another, to settle and enrich each other and become full and satisfying. For this method of cooking, chilli is the perfect recipe; a little sugar lets the tomato flavour come out full force, a little cocoa brings a chocolately overtone to the dish, and the beans end up less gassy, meaning less post-chilli farts. It’s a win-win-win.

This feeds 4-6, depending on what you serve it with, and it’s the sort of recipe that freezes beautifully and stays in the fridge for a week or so with not much trouble. The cinnamon, cocoa, sugar and red wine elevate this to something truly special, so don’t miss them out!

You’ll need:
(feeds 4-6)
1 large onion, chopped
4 cloves garlic, chopped
1 large yellow bell pepper, chopped
2 scotch bonnet chillies*, diced
1/2 cup red lentils
2 teaspoons cayenne pepper or chilli powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cocoa powder
2 cans chopped tomatoes
2 cans black beans, drained
1 can red kidney beans, drained
1 can butter beans (or any other beans), drained
1 tablespoon brown sugar
1/2 cup veggie stock
A splash of good red wine
Salt
pepper

*I like my chilli very hot, so this is perfect for me. If you’d like your chilli to have a milder kick, use regular red chillies or just one scotch bonnet.

Method:
Place everything into a slow cooker and turn onto medium or high
Cook for 6-10 hours; the longer it goes, the more delicious it is
Serve with sliced avocado and fresh coriander, on top of a baked potato, with brown rice and a squeeze of lime or however else you want to

Slow Cooker Vegan Chilli

I love to serve my chilli with avocado; for me, the cold and creaminess provide a nice complement to the hot spiciness of the beans, and a touch of fresh coriander makes the dish. You can also serve with homemade naan or white rice with a squeeze of lime. Keep the leftovers for a baked potato or even a soft taco. The possibilities are endless.

Oh, and don’t forget: You can always add Sriracha.

3-bean chillihealthy winter mealsslow cooker veganslow cooker vegetarianvegan chilliwinter meals
Tweet
0
Vegan Sea Salt Choc Chip Cookies
Cardamom Banana Bread

About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

You Might Also Like

  • Chargrilled Plum and Rocket Salad

    Chargrilled Plum and Rocket Salad with Orange-Mint-Basil Vinaigrette

  • Roasted Beetroot and Celeriac Soup

    Roasted Beetroot and Celeriac Soup with Dill

  • Warm Barley Salad with Harissa and Mint

    Warm Barley Salad with Harissa and Mint

  • Classic Carrot and Coriander Soup

No Comments

    Leave a Reply Cancel Reply

    Get new recipes in your inbox!

    So what is all this anyway?

    So what is all this anyway?

    The Everyday Veggie is a vegan recipe site by Heather Parry, designed to help you eat well, every day.

    You don't need expensive ingredients, horribly processed fake meats or lots of equipment to eat well without meat, fish or dairy. Grab a sharp knife and let's get started.

    Heather

    Subscribe & Follow

    Popular Posts

    $2 Meal: Black Bean and Brown Rice Burgers

    $2 Meal Week day 5: Black Bean and Brown Rice Burgers

    On March 23, 2012
    01

    Super Simple Vegan Crepes

    On March 24, 2013
    02

    Vegan Millionaire’s Shortbread

    On November 25, 2013
    03

    Legend

    Just in case

    Sample Weekly Menu

    Monday: Carrot Cake Super Smoothie
    Orzo with Harissa and Aubergine
    Quinoa and Kale Salad with Tahini Sauce

    Tuesday: Raspberry Peanut Butter Oatmeal
    Broccoli & Chickpea Soup
    Peanut-Sriracha Soba Stir Fry

    Wednesday: Breakfast Spicy Beans & Rice
    The Big Vegan Salad
    African Sweet Potato Curry

    Thursday: Coconut, Pistachio and Goji Berry Granola
    Warm Potato and Samphire Salad with Vegan Aioli
    Vegan Laksa

    Friday: Cacao-Cardamom Energy Smoothie
    Hana's Vegan Tofu Balls
    Mushroom and Blueberry Risotto

    Saturday: Sweet Potato, Harissa and Kale Hash with Tahini-Lemon-Ginger Drizzle
    Herbed Sweet Potato Lunch Bowl
    Vegan Pad Thai

    Sunday: Super Simple Vegan Crepes
    Vegan Faux-Tuna and Avocado Collard Greens Wraps
    Chocolate Chilli Sin Carne

    Facebook Twitter Pinterest Tumblr

    Eat well – every day!

    © 2014 The Everyday Veggie. All rights reserved.