Slow Cooked Vegetarian Chilli

Slow Cooked Vegetarian Chilli

This delicious vegetarian chilli recipe tastes great with avocado and sour cream!

  • Serves4
  • Preparation Time15 mins
  • Cooking Time3 hours

Nutrition per serving

  • Energy638 Kcals
  • Protein30.1g
  • Carbohydrates85.2g
  • Sugars20.9g
  • Fat18.9g
  • Saturated Fat4.3g
  • Salt3.2g


  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 tbsp sugar
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ancho chilli powder
  • 1/2 tsp salt
  • 400g tin chopped tomatoes
  • 300 ml vegetable stock
  • 2 tbsp tomato paste
  • 2 tbsp Kikkoman soy sauce
  • 1 tsp chipotle paste
  • 800g tinned black beans, drained and rinsed
  • 400g tinned kidney beans, drained and rinsed
  • 500g corn kernels (from 2 sweetcorn cobs)
  • salt and freshly ground pepper to season
  • fresh coriander to garnish
  • 4 tbsp sour cream, to serve
  • 1 small chopped avocado or 4 tbsp guacamole, to serve
  • lime wedges, to serve
  • Cooked quinoa or rice, to serve


Heat the oil in a non-stick frying pan or in a 4.5 litre slow cooker with sauté function.

Add the garlic, onion and peppers and cook, stirring, for 5 minutes.

Add the sugar, oregano, cumin, chilli powder and salt and cook for a further 2 minutes.

Stir in the chopped tomatoes, stock, tomato paste, soy sauce and chipotle paste.

Bring to a simmer and stir in the black beans and kidney beans.

Transfer to the slow cooker (if not in there already), cover and cook on low setting for 2 hours and 30 minutes.

Stir in the corn and cook for a further 30 minutes.

Taste and season.

Serve with rice or quinoa, garnish with fresh coriander and accompany with avocado and sour cream and lime wedges.