Thursday, 17 December 2015

Vegan Slow Cooker Chilli.



If there's one thing I know how to cook well, it's chilli. Thankfully chilli is super easy to veganise, and so this is the new Vegan version of my original slow cooker chilli (that I no longer promote eating, but the recipe is still there if you want it). I love it so much more than the original version as it doesn't leave me feeling heavy and bloated afterwards. It still tastes pretty much the same as it's the spices and chillis used that give it most of its flavour. :)

Ingredients:

1 brown onion, diced
1 large zucchini, diced
3 birdseye chillis, finely diced
1 tin red kidney beans, drained and rinsed
1 tin mixed beans, drained and rinsed
1 tbsp chilli powder
1 tbsp ground cumin
2 tins diced tomatoes
1 jar medium salsa

Method:

1. Turn your slow cooker onto a low heat approximately 6 hours before you plan to serve.
2. In a non-stick frying pan, brown your onion, zucchini and chillis together with a tiny bit of olive oil.
3. Add your pre-drained kidney beans and mixed beans, chilli powder, and ground cumin, and mix together until the flavours are well combined.
4. Throw mixture into the slow cooker along with your diced tomatoes and salsa. Stir to combine, cover the slow cooker, and leave to cook on a low heat for 5-6 hours.
5. Serve hot with corn chips, rice, a baked potato, or even on its own. Perfect with homemade guacamole or your favourite Vegan cheese/sour cream.

Serves 4-6.

 
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