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Delicious vegan 5 bean chilli served in blue pottery bowls
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5 from 21 votes

Slow Cooker 5 Bean Chilli

A hearty vegan chilli is the perfect store cupboard dish for when you can't get to the shops. A great winter dish to feed a crowd. Healthy, rich, flavourful and filling with a gentle heat and earthy notes from the cumin. Cook in a casserole in the oven or in the slow cooker.  Vegetarian, Vegan, Gluten Free. Hearty winter food that is perfect for a mid week after work supper. 
Servings: 10
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 30 mins

Ingredients

  • 2 tsp cumin
  • 2 tsp coriander seeds
  • 2 chillies - large, dried
  • 2 tsp sunflower oil
  • 2 onions - chopped
  • 2 celery stalks - chopped
  • 2 cloves garlic
  • 2 tins plum tomatoes
  • 1 tin haricot beans
  • 1 tin black eyed beans
  • 1 tin aduki beans
  • 1 tin kidney beans
  • 1 tin black beans
  • 1 tbs cocoa powder
  • 1 tbs paprika
  • 1 tbs sweet chilli sauce - or tomato ketchup
  • 2 tbs tomato puree
  • salt and pepper to taste

To serve

  • grated cheese - or vegan alternative
  • sour cream - or vegan alternative
  • chopped avocado
  • sliced chillies
  • sliced radishes
  • coriander
  • lime wedges
  • rice
  • baked potatoes

Instructions

  • Grind the cumin, coriander seeds and chillis.
  • Add the ground spices to a pan and dry fry until aromatic. Remove and set to one side.
  • Fry the onion, celery and garlic in the sunflower oil until starting to turn golden brown.
  • While the onions are cooking, drain and rinse the tinned beans. Reserve half the black beans together with their liquid and blitz with a stick blender to a smooth liquid.
  • Add all the ingredients to the pot, and stir. Put the lid on and cook for 90 minutes to 2 hours at 180°C / 350°F / Gas Mark 4. Serve with baked potatoes or rice topped with any of grated cheese, guacamole, salsa and sour cream (vegan if required).

To make in the slow cooker

  • Add all the ingredients to the slow cooker pot. Cook for 4 hours on high, or 8 on low.  Adjust for your slow cooker. 

Notes

  • Adjust the spicing and heat to suit your taste. This chilli is quite earthy from the cumin. Use less if you prefer.
  • Timings will vary depending on the brand of beans you use (the texture varies widely) and on your slow cooker. Adjust timings accordingly.
  • Freezes well.
  • Nutrition is for just the 5 bean chilli without toppings. 
  • This recipe without the toppings is 8 Weight Watchers Smart Points per portion.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 293kcal | Carbohydrates: 53g | Protein: 17g | Fat: 2g | Sodium: 214mg | Potassium: 1063mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1150IU | Vitamin C: 27.2mg | Calcium: 88mg | Iron: 5.5mg
Course: Main meal
Cuisine: Gluten Free, Mexican, Vegan, Vegetarian
Keyword: 5 Bean Chili, Beans, Chili