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
- 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
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.
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