Vegan Slow Cooker Chili! With beans and sweet potatoes, it’s easy, hearty, and big on flavour. Throw everything into your slow cooker and let it do all of the work!
Prep TIme: 10 minutes
Cook Time: 8 hours
Total 8 hours 10 minutes
Serves 8 servings
Ingredients
- 1½ cups (300 grams) dried beans , OR 3 x 14-16oz cans of beans (about 4½ cups). DO NOT use dried kidney beans in this recipe.
- 1 x 28oz (796 ml) can crushed tomatoes , (about 3 cups)
- 1 large onion , chopped finely
- 1 large sweet potato , peeled and cubed
- 4 large cloves garlic , minced
- 2 bay leaves
- 1 tablespoon Italian mixed herbs , or a teaspoon each of thyme, rosemary and oregano (or similar)
- 1 to 2 teaspoon dried red chilli pepper flakes , adjust to your spice tolerance
- 3 tablespoons chili powder , (American style – see notes if using UK/European chili powder)
- 2 teaspoons ground cumin
- ¼ teaspoon ground cinnamon
- 2 teaspoons cocoa powder , or 2 squares of good quality dark chocolate
- 1 tablespoon sugar
- 2 cups (480 mls) water , reduce to 1 cup (240mls) if using canned/fully cooked beans.
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
Directions
- If using dried beans soak them overnight before proceeding.
- Add all of the ingredients to your slow cooker (mine is 6 quarts) and stir them together well.
- If using soaked dried beans, set the slow cooker to low and cook for about 8 hours or high for about 4 to 5 hours. If using canned/fully cooked beans set to low and cook for 5 to 6 hours or high for about 3½ to 4 hours.
- Check the beans are cooked through and tender before serving.
- If at any time it gets too thick add a little boiling water from a kettle to thin as desired.
Thanks to https://avirtualvegan.com/three-bean-sweet-potato-chili/