Slow Cooker Vegan Chilli

Slow Cooker Vegan Chilli- a vegan, gluten free slow cooker chilli with chickpeas, kidney beans, peppers and more. Healthy and full of flavour. Syn free on Slimming World and under 300 calories.



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We are still in New Year's Resolutions territory, as it's early January, and our household has decided to reduce our meat consumption a little and see if we can make Meat Free Mondays work for us. I'm happy to eat vegetarian food; there are lots of delicious options and once a week seems achievable, especially as I will need to come up with some new recipes.

My first Meat Free Monday vegetarian recipe is Slow Cooker Vegan Chilli. Mondays are often very full on, so quite a few of these recipes might end up being slow cooker ones!

This Vegan Chilli is almost identical to a traditional chilli but with chickpeas to replace the beef mince and smoked paprika to really give it a smokey flavour. It's packed full of kidney beans, red pepper, onion and butternut squash, along with the chickpeas. It's also a vegan and gluten free recipe. I won't pretend that was an intentional thing, more like pure accident!

This is an incredibly easy recipe. I simply prepared the veg and popped it all in the slow cooker the night before, put it on timer and came home to delicious smells! The ultimate in convenience.

Top Tips

  • If you don't have smoked paprika, use plain paprika and, if you're a bit nervous of spice, you can switch the hot chilli out for a milder chilli.
  • Resist the temptation to cut the veg up into small pieces. In the slow cooker it will just turn into mush. Keep those chunks in the 3-4cm range.
  • If you want to add some little extras to complement the chilli, I recommend a blob of plain yoghurt, some grated cheese and even some slices of avocado.

Looking for another vegan slow cooker recipe?

Slow Cooker Vegan Curry




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