Slow Cooker Bean Chilli

Serving bowl of bean chilli topped with coriander with a bowl of rice in next to it.

5 from 1 vote

With black beans, red kidney beans and chickpeas in a lightly spiced sauce with an onion, tomato and red pepper base, thia slow cooker bean chilli is an easy vegan option for the colder months.

Course Main Course

Cuisine British, Slow Cooker

Keyword vegan

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Servings people

Calories 338kcal

Author Lucy Allen | BakingQueen74

Equipment

large oval slow cooker

Ingredients

1 onion
1 red pepper
150 g baby plum tomatoes
400 g red kidney beans rinsed and drained
400 g black beans rinsed and drained
400 g chickpeas rised and drained
500 g passata
0.5 tsp dried minced garlic
2 tsp dried cumin
1 tsp dried oregano
2 tsp chilli powder I used mild
salt and pepper to taste
1 tbsp coriander (cilantro) chopped, to serve

UK Measurements - US Measurements

Instructions

Dice the onion and red pepper. Place them in the base of the slow cooker with the baby tomatoes.
Rinse and drain the tins of red kidney beans, black beans and chickpeas (400 g / 14 oz tins).
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.
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.

Nutrition