Vegan chilli

    Vegan chilli


    56 people made this

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

    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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