Vegan chilli

    4 hours 20 min

    Soya mince, kidney beans, onion, celery, red pepper and fragrant spices are simmered in a slow cooker to create this hearty, vegan chilli.

    76 people made this

    Serves: 8 

    • 350g (12 oz) soya mince
    • 3 (400g) tins kidney beans
    • 1 large red onion, chopped
    • 4 stalks celery, diced
    • 2 red peppers, chopped
    • 4 bay leaves
    • 2 tablespoons chilli powder
    • 3 tablespoons treacle
    • 1 vegetable stock cube
    • handful chopped fresh coriander
    • 1 teaspoon hot sauce
    • salt and freshly ground black pepper to taste
    • 225ml (8 fl oz) water
    • 3 tablespoons plain flour
    • 225ml (8 fl oz) hot water

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. In a slow cooker combine soya mince, kidney beans, onion, celery, red peppers, bay leaves, chilli powder, treacle, stock, coriander, hot sauce, salt, pepper and 225ml water. Cook on high for 3 hours.
    2. Dissolve flour in 225ml hot water. Pour into chilli and cook for one more hour.

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    Reviews in English (40)


    I admit it, a steak flashed thru my mind too after the first bite. VERY BLAND. BUT, I just adjusted the seasonings to my taste, let it cook longer, and found it was a great meal. I did follow the recipe exactly, except I only cooked it 2 hours before adding the flour/water mixture instead of 3. I think it is a great "base" for a chili recipe. I never have luck with my crockpot and all I had to do was add chipotle, liquid smoke, cayenne pepper, cumin, paprika and brown sugar. If you are adding brown sugar I would cut back on the molasses, it was too syrupy. Also, I would like to add a lot more beans to this...I would definitely use this as a start to developing my own personalized veggie chili recipe.  -  20 Jun 2002  (Review from Allrecipes US | Canada)


    If you are making this recipe for a vegan, please note that not all "vegetarian ground beef crumbles" are suitable for vegans. Many of them contain egg, or milk derivatives--vegans do not consume these items. Having said that--I likedthis recipe quite a bit. It had a nice chili flavor, and the molasses added something different. I added an extra boullion cube, as well.  -  14 Dec 2002  (Review from Allrecipes US | Canada)


    This chili was fantastic. My meat-loving husband even had a bowl. I will say, though, that unlike most chili, this one is better fresh than left over. I can't wait to make it again.  -  04 Mar 2003  (Review from Allrecipes US | Canada)