Slow Cooker Vegan Chilli

This really is the best vegan chilli recipe made from pantry staple ingredients and only 10 minutes of prep! A hearty mix of beans, vegetables and lentils are dumped into a slow cooker making it perfect for meal prepping. The result is a thick, filling and deeply satisfying vegetarian dinner.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 537kcal

Author Sally

Ingredients

1 onion peeled and diced
2 garlic cloves peeled and crushed
2 x 400 gram cans tomatoes
3 tablespoons tomato paste
1 x 400 gram can black beans drained and rinsed
1 x 400 gram can kidney beans drained and rinsed
1 cup red lentils
1 x 400 gram can corn drained
1 tablespoon canola oil
1 x 30 gram pack taco seasoning
2 cups vegetable stock

Optional Toppings

avocado
tortilla chips
vegan sour cream or plain yoghurt
vegan cheese

Instructions

Place all ingredients in the base of a slow cooker and stir everything together. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
Once cooked, give the chilli a good stir and serve as is or with vegan sour cream or yoghurt, sliced avocado, vegan cheese and tortilla chips if desired.

Notes

Keep leftovers in the fridge for up to 3-4 days or freeze for up to 3 months.

Taco seasoning: you can make your own taco seasoning by combining ½ tablespoon chilli powder, ½ tablespoon ground cumin, 1 teaspoon paprika,1 teaspoon sea salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, ¼ teaspoon black pepper.

Nutrition