Slow Cooker Vegan Bean Chilli: Comfort Food Made Effortless
Rich, warming, and loaded with flavour, this slow cooker vegan bean chilli is a regular in my kitchen, especially when the weather turns a bit chilly. It’s hassle-free, wonderfully hearty, and perfect for anyone looking for a wholesome, satisfying meal with zero fuss. There’s something really comforting about popping everything in the slow cooker and being welcomed by a delicious smell a few hours later. It’s a proper crowd-pleaser, even if you aren’t usually mad about beans.
This recipe is all about making life easier. It calls for everyday ingredients, and you can throw in whatever fresh bits you have lying around. Whether you’re cooking for one, feeding a hungry bunch, or just sorting your meal prep for the week, this chilli is pretty forgiving and always hits the spot. Plus, with minimal hands-on time, you’ll get a hearty meal even on your busiest days.
Why This Chilli Is Worth a Try
- No fancy equipment needed. Just a slow cooker and a chopping board and you’re set.
- Brilliant for batch cooking. It freezes and reheats really well, so you’ll always have a tasty meal to hand.
- Packed with plant protein. Beans and veggies come together for a hearty, nourishing dish.
- Customisable heat. Fancy a mild, gentle stew or a punchy, spicy kick? Just tweak the chilli flakes to your liking.
- Budget-friendly. This recipe puts affordable pantry staples to good use and helps you make the most of your groceries.
- Low effort, high reward. Set and forget, then come home to dinner done.
Ingredients
Here’s what you’ll need for a slow cooker vegan bean chilli that feeds about 4-6 people:
- 2 tins (400g each) of chopped tomatoes
- 2 tins (400g each) mixed beans, drained and rinsed (any beans work)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red pepper, chopped small
- 1 carrot, diced
- 2 celery sticks, sliced
- 2 tbsp tomato purée
- 1 tbsp olive oil
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 to 1 tsp chilli flakes (or to taste)
- Salt and black pepper, to taste
- 250ml vegetable stock
- Juice of half a lime (optional, for serving)
- Fresh coriander, avocado, or vegan yoghurt for topping (optional, but lovely)
How to Make Slow Cooker Vegan Bean Chilli
1. Prep Your Veggies
Chop the onion, garlic, pepper, carrot, and celery. No need for perfect knife skills here, just keep the pieces small enough so everything cooks evenly and you get a bit of everything in each bite.
2. Sauté for Flavour (If You Fancy)
This step is optional but brings a richer flavour. Sauté the onion, garlic, pepper, carrot, and celery in a splash of olive oil in a frying pan for about 5 minutes until a bit softened. If you’re short on time, just put the raw veggies straight into the slow cooker. No stress.
3. Load Up the Slow Cooker
Pop the veg, drained beans, chopped tomatoes, tomato purée, all the spices, oregano, salt, pepper, and veg stock into your slow cooker. Give everything a good stir so it’s all well mixed. This is a good time to check your spice levels and add more chilli or paprika if you want a bit more kick. For an extra punch, you can crush in a small square of dark chocolate, which brings out even more depth in the chilli.
4. Cook Low and Slow
Put the lid on and cook on low for 6-7 hours or high for 3-4 hours. You’re looking for the veggies and beans to be soft and the flavours to meld together nicely. If the chilli looks a little thin near the end, leave the lid off for the last 30 minutes so it thickens up a bit more. This technique gives you the perfect texture, not too runny or too dry.
5. Taste and Serve
Give your chilli a quick taste and add more salt, pepper, or lime juice if you fancy. Serve up hot with rice, over a jacket potato, ladled onto tortilla chips, or even scooped up with some crusty bread. Top with avocado, fresh coriander, or a splash of vegan yoghurt for that extra bit of yum and creaminess.
Tips and Variations
- If you love a bit of smoke, try adding a diced chipotle pepper or a bit more smoked paprika.
- No mixed beans? Use whatever’s in the cupboard—kidney, black beans, pinto, or even chickpeas.
- Like it chunky? Add sweetcorn or chopped mushrooms in the last hour of cooking; these additions bring more texture to every bite.
- If you want it saucier, add a splash more vegetable stock. For a thicker texture, mash a few beans right before serving. This trick helps bulk up the chilli without extra ingredients.
- This chilli keeps in the fridge for up to 4 days and freezes really well, making it handy for work lunches or quick dinners. Try portioning it into single servings for easier grab-and-go meals.
- Want to add grains? Stir through cooked quinoa or bulgur in the last 20 minutes of cooking for more substance and a little twist.
Common Questions
Q: Can I make this chilli without a slow cooker?
Absolutely. Just simmer everything in a big pot on the hob for 45 minutes to an hour, stirring occasionally. The results will be just as tasty, and you can keep an eye on the texture as it cooks.
Q: Are frozen vegetables okay in this?
Frozen veg works just fine. Chuck them in straight from the freezer and reduce your prep time. The slow cooker will soften them beautifully.
Q: What’s the best way to freeze and reheat?
Let leftovers cool completely, portion into containers, and freeze. Defrost overnight in the fridge, then reheat in a pan or microwave until piping hot. Chilli often tastes even better the next day as the flavours deepen.
Q: How can I make it less spicy?
Just use less chilli flakes and maybe swap for mild paprika instead. Adjust as you go, tasting until you’re happy with the heat. For extra-mild chilli, skip the chilli flakes and add a bit of bell pepper for sweetness.
Try It Yourself!
This slow cooker vegan bean chilli has got loads going for it: it’s filling, brilliant for busy days, and endlessly customisable. If you whip up a batch, I’d love to hear how you make it your own or what you serve it with. Enjoy every warm and cosy spoonful, and don’t hesitate to experiment with your favourite veggies or toppings for your perfect bowl!