Small Bowl and teaspoon (to combine the spice mix ingredients)
Large Mixing Spoon
Chilli Spice Mix
2tsp Ground Cumin
2tsp Ground Coriander
2tsp Garlic GranulesOr Garlic Powder
1tsp Chilli PowderLeave out if you want a milder chilli
1 tsp Smoked Paprika
1 tsp Cocoa Powder
1tspBlack PepperFreshly Ground
¼tsp Ground Cinnamon
2Medium Sweet PotatoesScrubbed, peeled and diced
2Celery StalksWashed and diced
1LargeOnionPeeled and diced
1Medium Aubergine (Eggplant)Washed and diced
1Courgette (Zucchini)Washed and diced
1Red Bell PepperWashed and diced
1Red Chilli (Chili)Washed and finely chopped (remove the seeds if you want less spice). Alternatively, you can use 1 tsp Red Chilli Flakes
2x 400g (2x 14oz)Cans Chopped Tomatoes
2x 400g(2x 14oz)Cans Black Beans Drained and rinsed
400g(14oz)CanMixed Beans Drained and rinsed
1tbsp Coconut AminosTamari is a good alternative
Gather your equipment and prepare your ingredients.
In a small bowl mix together the Ground Cumin, Ground Coriander, Garlic Granules, Oregano, Sea Salt,Chilli Powder, Smoked Paprika, Cocoa Powder, Black Pepper, Ground Cinnamon. This is your Chilli Spice Mix.
Put all the remaining ingredients including Sweet Potatoes, Celery, Onion, Aubergine, Courgette, Red Bell Pepper, Red Chilli, Chopped Tomatoes, Black Beans, Mixed Beans, Tomato Purée, Coconut Aminos and the Chilli Spice Mix into the pot of the slow cooker and give everything a good stir. Put the slow cooker on high and let the chilli cook for 4 hours. Don't be tempted to remove the lid. It will take some time for the Chilli to get back up to temperature which will increase the overall cooking time.
After 4 hours, treat yourself to generous portion and enjoy!
LEFTOVERS: This Slow Cooker Vegan Chilli will last in the refrigerator for 4 – 5 days and will maintain quality in the freezer for up to 4 months.Once the Chilli has cooled completely, divide leftovers into individual portions and transfer to airtight heavy-duty freezer bags or glass containers. Refrigerate or freeze within 2 hours of being left at room temperature to avoid bacteria growth. FRIENDLY ADVICE: Avoid putting leftovers in plastic containers. The tomato in the sauce will stain them orange and ain’t no detergent in this world getting that out! HOW TO REHEAT: place the Chilli in a microwave-safe dish and heat for 4-6 minutes, stirring once halfway through.