A hearty vegan chilli is the perfect 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.
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.
Whilst 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 slow cooker pot. Cook for 4 hours on high, or 8 on low. Adjust for your slow cooker.
Serve with baked potatoes or rice topped with any of grated cheese, guacamole, salsa and sour cream (vegan if required).