Vegan chilli

Vegan chilli


52 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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