Vegan chilli
Vegan chilli
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.
Ingredients
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
Method
Prep:20min ›
Cook:4hr ›
Ready in:4hr20min
- 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.
- Dissolve flour in 225ml hot water. Pour into chilli and cook for one more hour.
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