The Ultimate Vegan Chilli

This recipe is the perfect option for those looking for a satisfying supper that is packed with flavours and doesn’t require hours stirring pots in the kitchen. We love putting all the ingredients in our slow cooker in the morning, leaving it on low and coming back to a delicious dinner that is ready to go.

It’s packed with pulses, veggies and all the good stuff. You can edit the heat by adjusting how much chilli you put in, just taste as you go and remember that the heat can develop as the dish cooks. There are lots of different herbs and spices in this dish – don’t be overwhelmed, its the combination of all these flavours that make what we think is the greatest vegan chilli out there! In this version we used cannellini and kidney beans, but it works with all different sorts of beans: black beans, black eyed beans, butter beans, aduki beans, borlotti beans etc.

This recipe serves up to six hungry people! We love serving our chilli with rice or jacket potatoes or with tortilla chips!

Organic Chopped Tomatoes 400g (Suma)

1 can of chopped tomatoes

Red Kidney Beans, Organic 400g (Mr Organic)

1 can of drained and rinsed red kidney beans

Organic Cannellini Beans 400g (Biona)

1 can of drained and rinsed cannellini beans

Soya Mince 300g (Hampshire Foods)

100g dried soya mince

Hickory Liquid Smoke 148ml (Stubb's)

5 drops of liquid smoke

Organic Mushroom Stock Cubes 66g (Kallo)

1 mushroom stock cube

Organic Garlic Granules 100g (Sussex Wholefoods)

1 tsp garlic granules

Organic Onion Powder 100g (Sussex Wholefoods)

1 tsp onion powder

Organic Cumin Powder 100g (Sussex Wholefoods)

1 tsp cumin powder

Organic Ground Coriander 100g (Sussex Wholefoods)

1 tsp coriander powder

Organic Smoked Paprika 100g (Sussex Wholefoods)

1 tsp smoked paprika

Cayenne Pepper Powder 100g (Sussex Wholefoods)

1/2 tsp cayenne pepper (increase if you like more heat)

Organic Chipotle Chilli Powder 100g (Sussex Wholefoods)

1/2 tsp chilli pepper (increase if you like more heat)

Organic BBQ Rub 100g (Sussex Wholefoods)

1 tsp BBQ rub

Organic Jalapeno Peppers 150g (Amaizin)

Half a jar of jalapeños

Vegan 99% Dark Chocolate Bar 80g, Organic (Vivani)

1 square of dark chocolate

Organic Classic Tomato Ketchup 560g (Biona)

2 tbsp ketchup

Tomato Puree Double Concentrate, Organic 130g (Essential)

1 heaped tbsp of tomato puree

Organic Bay Leaves 25g (Sussex Wholefoods)

1 bay leaf

Sea Salt Flakes 570g (Maldon Salt)

1 tsp salt flakes

Premium Black Pepper Powder 100g (Sussex Wholefoods)

A generous pinch of black pepper

Other Ingredients

1 white onion chopped

1 red pepper diced

350ml water

Method

Add all your ingredients to your slow cooker and stir to combine. Cook on high for four hours, or medium for 6. Stir intermittently and if the sides start to burn, reduce the heat.
Serve with your favourite carbs and all the fixings – like Oatly oat fraiche or guacamole, pickled jalapeños or sliced spring onions!