Smoky, sweet and full of goodness. My slow cooker chilli is a family favourite round our dinner table, even my meat eating guests have enjoyed it. Easy to make and so versatile that even the leftovers get snapped up.
There is something so blissful about the ease of using a slowcooker, having it do the hard work whilst you're busy is so rewarding. Chilli is something I make often in my slow cooker and whilst there are so many fantastic vegan mince meat substitutions out there, I find there is nothing more feel good, hearty and wholesome than a three bean chilli. This recipe is low in calories and fat, high in protein and bloody delicious.
Feel free to swap out the beans I use for some others such as black bean, pinto bean, mixed beans. The spice amount I have used is to suit a family palette including children, but please feel free to add more for what suits your palette. It's your recipe to play with!
Ingredients
1 tbsp vegetable oil
1 brown onion, chopped
2 carrots, peeled and chopped
2 sticks of celery, chopped
4 cloves of garlic, minced/crushed
2 tsp smoked paprika
2 tsp ground cumin
1-2 tsp chilli powder (depending on how hot you like it)
1 tsp dried oregano
1 tbsp tomato purée
1 tbsp tomato ketchup
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
400g can of baked beans
400g can chickpeas, drained
400g can kidney beans, drained
1 vegetable stock cube
200ml water
Handful of fresh coriander, chopped
Method
Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more.
Add all the dried spices and tomato purée, stir through and cook for 1 minute.
Add the mixture to the slow cooker along with the red pepper, baked beans, chopped tomatoes, chickpeas, kidney beans, ketchup, stock cube and water. Cook on low for 5 hours.
Season to taste and stir in half the chopped fresh coriander into the chilli.
Serve with rice, chips or baked potato. Top with vegan sour cream and a sprinkle of the remaining coriander.
I like to make this recipe for a family meal and freeze the remainder so that we can have loaded chilli fries, burritos or chilli dogs. I find it really elevates leftovers when you can turn it into a whole new meal.
What do you like to do with your chilli leftovers? Let us know!
Blessed be,