Quick delicious vegan chili
This quick and delicious vegan chilli is a celebration of seasonal vegetables and aromatic spices that come together beautifully in the slow cooker. Packed with protein-rich beans and hearty vegetables, this plant-based dish delivers rich, warming flavours that satisfy every spoonful. Whether you're cooking for yourself or feeding a crowd, this adaptable recipe proves that vegan cooking can be both simple and utterly delicious. Serve with rice, toast, or your favourite toppings for a complete meal
Watch: Quick delicious vegan chili
Original recipe video — click to play
Original method: 20-30 minutes stovetop
Ingredients
Base
- 400 g tinned kidney beans, drained and rinsed
approximately 1 tin
- 400 g tinned black beans, drained and rinsed
approximately 1 tin
- 400 g tinned tomatoes
approximately 1 tin
Vegetables
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 large red pepper, diced
Spices
- 2 tbsp chilli powder
- 1 tbsp cumin
- 1 tsp paprika
Seasoning
- 240 ml vegetable stock
- to taste salt and black pepper
Finishing
- 15 g fresh coriander, roughly chopped(optional)
Add in the final 10 minutes of cooking
Method
- 1
Heat a large frying pan or sauté pan over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for a further minute until fragrant.
~5 minsTip: This initial sauté builds flavour depth before transferring to the slow cooker
- 2
Transfer the softened onion and garlic to your slow cooker.
~2 mins - 3
Add the drained kidney beans, black beans, tinned tomatoes, diced red pepper, chilli powder, cumin, paprika, and vegetable stock to the slow cooker. Stir well to combine.
~3 mins - 4
Cover and cook on LOW for 6 hours or HIGH for 3 hours.
~6 hrsTip: The longer cooking time on LOW allows flavours to develop more richly
- 5
In the final 10 minutes of cooking, taste and adjust the seasoning with salt and black pepper. Stir in the fresh coriander if using.
~10 minsTip: Add fresh herbs at the end to preserve their vibrant colour and fresh flavour
- 6
Serve hot with your choice of toppings such as rice, crusty bread, vegan soured cream, fresh coriander, diced red onion, or jalapeños.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely! This recipe is very adaptable. Try adding diced courgette, mushrooms, sweet potato, or butternut squash. Add harder vegetables like sweet potato in step 3 so they have time to soften. Save softer vegetables like courgette for the final hour of cooking to prevent them becoming mushy
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