Slow Cooker Bean Chilli
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.
Servings 6 people
Calories 338kcal
Equipment
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
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
Calories: 338kcal | Carbohydrates: 62g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 1218mg | Fiber: 19g | Sugar: 10g | Vitamin A: 1478IU | Vitamin C: 41mg | Calcium: 105mg | Iron: 8mg