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, Tex-Mex
Prep Time 10mins
Cook Time 4hrs
Total Time 4hrs10mins
Servings 4
Calories 450
Author Jacq
Equipment
slow cooker/crockpot (at least 3.5 litre/ 3 quart plus)
Saucepan for cooking quinoa, optional
Ingredients
2cansblack beans2 x 400g/14 oz cans, drained, or 240g cooked beans
1cankidney beansred or white variety 400g/14 oz can, drained, or 240g cooked beans
120gramscarrot1 medium, grated
95gramsceleryabout 2 sticks/ribs, diced
120gramsred onion1 small-medium, diced
100gramsbell pepper1 small-medium, diced.
500gramstomato passata or use two 400g/14oz cans chopped tomatoes.
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 ½- 4 hours.Check the seasoning and add enough salt to taste. Mix through nutritional yeast flakes if liked.
To cook the quinoa:
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.Fluff up the grains with a fork.
To serve:
Serve the quinoa with black bean chilli.A little vegan grated/shredded cheese and a sprinkle of chopped parsley are optional extras.
Notes
Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
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.