Traditional Vegan Chilli (For Slow Cooker)
- Ready In:
- 9hrs 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄2 cups textured vegetable protein
- 1 large onion (finely chopped)
- 1 (400 g) can chopped tomatoes
- 1 green chili (finely chopped)
- 1⁄2 red capsicum (green)
- 1 (400 g) can tomato puree
- 1⁄2 cup water
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic (minced)
- 1 carrot (peeled and diced)
- 1 zucchini (peeled and sliced)
- 1 (450 g) kidney beans
directions
- Cover TVP with stock water (vegetable stock to keep it vegan but if you can get vegan beef flavoured stock, such as Massel here in Australia, use that).
- Combine all ingredients EXCEPT kidney beans in the slow cooker and mix well.
- Cover and cook on low for 7 to 9 hours.
- Add Kidney Beans and continue to cook for 30 minutes.
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RECIPE SUBMITTED BY
KristinV
Australia
<p>I love, love, love to cook. Most of all I love to cook for friends and family because it is such an awesome feeling to bring the people that mean the most to me through such an essential ingredient for life... FOOD! I am a vegan the switch opened up the world of cooking in a way I never imagined! People constantly ask me 'what do you eat?' and I can confidently tell them that if they were to leave meat and dairy behind they would find an enormous world of food out there that they have never heard of! And it is all more delicious and nourishing than animal products. My ultimate goal is to shake my 9 to 5 office job and become a caterer or open my own restaurant and I am forever dreaming of my big lottery win that will allow me to do this.</p>