VEGAN CHILLI SLOW COOKER RECIPES

SLOW COOKER VEGAN BEAN CHILLI RECIPE - BBC FOOD

Slow cooker vegan bean chilli recipe - BBC Food image

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. Each serving provides 332 kcal, 12.5g protein, 57g carbohydrate (of which 21g sugars), 1g fat (of which 0.5g saturates), 15g fibre and 0.7g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 332kcal, CarbohydrateContent 57g, FatContent 1g, FiberContent 15g, ProteinContent 12.5g, SaturatedFatContent 0.5g, SugarContent 21g

BLACK BEAN CHILLI RECIPE - BBC GOOD FOOD

Black bean chilli recipe - BBC Good Food image

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Provided by Good Food team

Categories Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
4 garlic cloves, finely chopped
2 large onions, chopped
3 tbsp sweet pimenton (Spanish paprika) or mild chilli powder
3 tbsp ground cumin
3 tbsp cider vinegar
2 tbsp brown sugar
2 x 400g (2 x 14oz) cans chopped tomatoes
2 x 400g (2 x 14oz) cans black beans, rinsed and drained
a few, or one, of the following to serve: crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured cream

Steps:

In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Nutrition Facts : Calories 339 calories, FatContent 10 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 8 grams fiber, ProteinContent 17 grams protein, SodiumContent 1.45 milligram of sodium

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BLACK BEAN CHILLI RECIPE - BBC GOOD FOOD

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