Dice the onion and red pepper. Place them in the base of the slow cooker with the baby tomatoes.
1 onion, 1 red pepper, 150 g baby plum tomatoes
Rinse and drain the tins of red kidney beans, black beans and chickpeas (400 g / 14 oz tins).
400 g red kidney beans, 400 g black beans, 400 g chickpeas
Add the passata (500 g / 18 oz carton), garlic (0.5 tsp), cumin (2 tsp), oregano ( 1 tsp), chilli powder (2 tsp). Add salt and pepper to your taste.
500 g passata, 0.5 tsp dried minced garlic, 2 tsp dried cumin, 1 tsp dried oregano, 2 tsp chilli powder, salt and pepper
Mix, put on the slow cooker lid and cook on high for 5 hours or on low for 7-8 hours.
Serve with chopped coriander (cilantro) as a garnish with rice. Serve with optional diced avocado, diced fresh tomato, sweetcorn, grated cheese and sour cream (use vegan alternatives as required) to serve.
1 tbsp coriander (cilantro)