Slow Cooker Vegan Chilli

This slow cooker vegan chilli is perfect comfort food for when you want an easy, hands off prep dinner for all the family. Let the slow cooker do the hard work for you, simply prep the vegetables and pop everything into the slow cooker. You'll soon have a nourishing and satisfying meal ready for everyone to enjoy.

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Ingredients

onion 1 (chopped)
garlic cloves 3 (chopped)
chestnut mushrooms 200 g (chopped)
bell pepper 1 (chopped)
red kidney beans 800 g (drained)
chopped tomatoes 1
ground cumin 1 tsp
mild chilli powder 1 tsp
ground coriander 1 tsp
ground cinnamon 1 tsp
vegetable stock cube 1 (crumbled)
basmati rice 240 g

Method

Finely chop the onion and garlic. Roughly chop the mushroom and bell pepper.
Add all of the chopped ingredients to the slow cooker along with the spices and tinned ingredients, pop the lid on and cook on high for 3 hours 30 mins (or low for 7 hours).
When you are nearly ready to serve, cook the rice according to the packet instructions.
Plate up the vegan chilli with the rice and enjoy!

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Slow Cooker Vegan Chilli

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Ingredients

Method

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