Slow Cooker Black Bean Chilli

Slow cooker black bean chilli sin carne is so easy to prepare, budget-friendly, and is packed full of delicious flavours and plant-based nutrition.

Serve with quinoa or rice, or stuff into a crispy taco shell, for a tasty mid-week treat.

Course Dinner, Main Course

Cuisine American, Mexican

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Servings

Calories 450

Author Jacq

2 cans black beans 2 x 400g/14/15oz cans, drained so will result in less beans
1 can kidney beans red or white variety 400g/14/15oz can, drained
120 g carrot 1 medium, grated
95 g celery about 2 sticks/ribs, diced
120 g red onion 1 small, diced
100 g bell pepper 1 small-medium, diced. Your preferred colour choice.
500 g passata (in the US known as tomato sauce or puree) or use 2 400g/14/15oz cans chopped tomatoes.
1 tbsp tomato puree concentrated tomato paste
1 tbsp garlic powder or 4-6 cloves, minced
1 tsp chilli powder use more to taste depending on how spicy you prefer
1 tsp cumin powder
2 tsp smoky paprika or regular
1 tsp oregano
1 pinch cinnamon
1 pinch cayenne pepper
1 tbsp red wine vinegar
1 tbsp soya sauce tamari or regular
2 tsp soft brown sugar or your regular sugar
125 ml vegan stock I used 125ml water plus 1 tsp vegan chicken flavour stock powder

200 g quinoa dried, 50g (1/4 cup) per person, cooked according to packet instructions. Alternatively use rice. Cooking the quinoa in vegan stock is tasty.
550 ml vegan stock or water, to cook the quinoa.

Turn on your slow cooker to the high setting.
Add all the ingredients, including a pinch of salt and some black pepper, and give everything a good stir.
Place a lid over the slow cooker and leave for 3 1/2- 4 hours.
Check the seasoning and add enough salt to taste.
And mix through nutritional yeast flakes if liked.

Wash the quinoa using a sieve to catch the tiny seeds.
Place the quinoa in a saucepan.
Pour boiling vegan stock over the quinoa. I used a vegan 'chicken' flavour stock.
Mix well, breaking up any clumps of quinoa seeds.
Bring to a boil, lower the heat, simmer for 15-20 minutes.
Remove from the heat and pop a lid over, until ready to serve.

Serve the quinoa with black bean chilli.
A little vegan grated/shredded cheese and a sprinkle of chopped parsley are optional extras.

Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary. Data is analysed using computerized nutrition apps.
Nutritional data includes 200g dried quinoa.
For a lower sodium meal use low-salt vegan stock.
This recipe may seem like it has a lot of spices and herb ingredients but once purchased your spices will last a long time and can be used in so many more meals.
Prepare this bean chilli on the stove-top by adding everything to a skillet or similar pan, and stewing for 30-45 minutes. Add extra veggie stock when required during cooking.
Increase the time needed to cook this chilli in the slow cooker set on medium for 5-6 hours, low for around 6-8 hours. Exact times will depend on your crock-pot.
Leftover black bean chilli will stay fresh in the fridge, in a covered container, for 3 days.
Or freeze for up to 4 months.
This recipe is perfect for batch prepping, especially if you have a larger slow cooker or crock pot and can double up the ingredients. Freeze portions for quick future meals.
Defrost before reheating. Reheat by adding to a skillet or saucepan and bringing to a simmer, heat through for 3-4 minutes stirring frequently until piping hot.
Serve with quinoa or rice, or simply with a chunk of crusty bread.