The ultimate cosy meal: vegan slow cooker chilli recipe

Name: The ultimate cosy meal: vegan slow cooker chilli recipe
Prep time: 10 min
Cook time: 4 h 10 min
Total time: 4 h 20 min
Yield: 4 serving(s)
Ingredients: 2 tsp. vegetable oil; 1 large onion, finely chopped; 1/2 -1tbsp medium or hot chilli powder, to taste; 1 tsp. ground cumin; 1 tsp. smoked paprika; 2 garlic cloves, crushed; 1 tbsp. tomato purée; 2 celery sticks, finely sliced; 1 carrot, peeled and chopped; 1 red pepper, finely sliced; 1 large sweet potato, peeled and cut into 2cm pieces; 400 g tin chopped tomatoes; 400 g tin kidney beans, drained and rinsed; 400 g tin black eyed beans, drained and rinsed; 400 mL vegan vegetable stock; 25 g vegan dark chocolate; small handful coriander leaves, roughly chopped (optional)

We've replaced the meat in this chilli with an array of veggies and protein-rich kidney and black eyed beans.

By The Good Housekeeping Cookery TeamUpdated: 25 April 2025

Jump to recipe

When winter arrives, we love bringing out the slow cooker for homemade chilli and this vegan recipe is one of our all time favourites. A medley of vegetables and beans are simmered in a cumin, paprika and chilli spiced tomato sauce, creating a flavourful dish to feed a crowd.

Spoon over fluffy rice and top with guacamole for the ultimate Mexican feast. Or, serve with our vegan cornbread recipe to make it extra luxurious!

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

4 hrs 10 mins

Total Time:

4 hrs 20 mins

Cal/Serv:

314

Ingredients

2 tsp.
vegetable oil
1
large onion, finely chopped
1/2
-1tbsp medium or hot chilli powder, to taste
1 tsp.
ground cumin
1 tsp.
smoked paprika
2
garlic cloves, crushed
1 Tbsp.
tomato purée
2
celery sticks, finely sliced
1
carrot, peeled and chopped
1
red pepper, finely sliced
1
large sweet potato, peeled and cut into 2cm pieces
400 g
tin chopped tomatoes
400 g
tin kidney beans, drained and rinsed
400 g
tin black eyed beans, drained and rinsed
400 ml
vegan vegetable stock
25 g
vegan dark chocolate
small handful coriander leaves, roughly chopped (optional)

Directions

1. Step 1Heat oil in a large pan over medium heat, add onion with a large pinch of salt and cook for 10min, stirring regularly, until softened. Stir in the spices, garlic and tomato purée, and cook for 1min, until fragrant. Transfer to a slow cooker.
2. Step 2Add the vegetables, tinned tomatoes, beans and stock. Cook on high for 4hr, until the sweet potato is cooked through. Stir through the dark chocolate until melted, and sprinkle with coriander, if using. Serve with rice and guacamole, if you like.

GH TIPS:

This recipe is perfect for using up leftover ingredients in the fridge. Don't have kidney beans? Use chickpeas instead! No sweet potatoes? Regular potatoes work too!

Want to add some extra protein? Add in some Quorn meat-free 'mince' to increase and finish with a vegan soya yoghurt when serving.