Slow cooker meatless chilli con carne

    (46)
    4 hours 20 mins

    Mixed vegetables, kidney beans, onion, celery and capsicum are simmered in a slow cooker to create this hearty dish. Great with rice and nachos and in tacos and burritos.


    47 people made this

    Ingredients
    Serves: 8 

    • 420g frozen or canned mixed vegetables
    • 3 x 420g cans red kidney beans
    • 1 large red onion, chopped
    • 4 celery sticks, diced
    • 2 red capsicums, chopped
    • 4 bay leaves
    • 2 red chillies, chopped (or use 2 tablespoons chilli powder)
    • 1 vegetable stock cube
    • handful chopped coriander leaves
    • 1 teaspoon hot sauce
    • 1 tablespoon golden syrup
    • salt and freshly ground black pepper to taste
    • 2 cups water
    • 3 tablespoons plain flour

    Directions
    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. In a slow cooker, combine the mixed vegetables, beans, onion, celery, capsicum, bay leaves, chilli, stock, coriander, hot sauce, golden syrup, salt, pepper and half the water. Cook on high for 3 hours.
    2. Dissolve flour in the remaining hot water. Pour into the mix and cook for 1 more hour.
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    Reviews and ratings
    Global ratings:
    (46)

    Reviews in English (40)

    by
    56

    I admit it, a steak flashed thru my mind too after the first bite. VERY BLAND. BUT, I just adjusted the seasonings to my taste, let it cook longer, and found it was a great meal. I did follow the recipe exactly, except I only cooked it 2 hours before adding the flour/water mixture instead of 3. I think it is a great "base" for a chili recipe. I never have luck with my crockpot and all I had to do was add chipotle, liquid smoke, cayenne pepper, cumin, paprika and brown sugar. If you are adding brown sugar I would cut back on the molasses, it was too syrupy. Also, I would like to add a lot more beans to this...I would definitely use this as a start to developing my own personalized veggie chili recipe.  -  20 Jun 2002  (Review from Allrecipes US | Canada)

    by
    51

    If you are making this recipe for a vegan, please note that not all "vegetarian ground beef crumbles" are suitable for vegans. Many of them contain egg, or milk derivatives--vegans do not consume these items. Having said that--I likedthis recipe quite a bit. It had a nice chili flavor, and the molasses added something different. I added an extra boullion cube, as well.  -  14 Dec 2002  (Review from Allrecipes US | Canada)

    by
    43

    This chili was fantastic. My meat-loving husband even had a bowl. I will say, though, that unlike most chili, this one is better fresh than left over. I can't wait to make it again.  -  04 Mar 2003  (Review from Allrecipes US | Canada)

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