Gluten Free and Vegan Chili

Ingredients

• 2 cansorganic black beans, rinsed and drained
• 2 cansorganic kidney beans, rinsed and drained
• 2 cansorganic pinto beans, rinsed and drained
• 1 canorganic chickpeas, rinsed and drained
• 1 large canroasted tomatoes
• 1 boxvegetable stock
• 1 containerorganic chopped mushrooms
• 1yellow pepper, chopped
• 1red pepper, chopped
• 4Roma tomatoes, chopped
• 1 largeyellow onion, chopped
• 1 largeAnaheim pepper, charred and chopped, with seeds and ribs removed for less heat
• 2jalapeño peppers, charred and chopped, with seeds and ribs removed for less heat
• 1 tspcumin
• 1 tspsmoked paprika
• 1 tspsweet paprika
• 1 tspchipotle pepper
• 1 tbspgarlic powder
• 1 handfulchopped fresh coriander
• 1 pinchsalt and pepper

Instructions

1. 1

   Char the peppers

   Char the jalapeño and Anaheim peppers over a barbecue or gas hob. Chop them and remove the seeds and ribs if you want less heat.

2. 2

   Add the beans

   Rinse and drain all the beans, then add them to the slow cooker.

3. 3

   Add canned ingredients

   Add the canned ingredients to the slow cooker.

4. 4

   Add the vegetables

   Chop the vegetables and add them to the slow cooker. Stir to combine.

5. 5

   Season the chilli

   Add the seasonings and stir. As the chilli contains no meat, taste it and add more of any spices if needed.

6. 6

   Cook until ready

   Cook on low for 8–10 hours or on high for 4–6 hours.

7. 7

   Garnish and serve

   Finish with fresh coriander. Serve with rice or polenta if you like.

What is vegan chilli?

Chilli is a boldly seasoned stew associated with Tex-Mex and American cooking. This meat-free version builds its substance from a mix of beans, vegetables and tomatoes.

Mixed beans give each spoonful a different texture, while roasted tomatoes and smoked paprika bring depth during the long, gentle cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 20g protein, 65g carbs, 3g fat.

The beans provide most of the carbohydrates and a substantial share of the protein, while the vegetables and tomatoes add further carbohydrates. Fat is likely to be low because the ingredient list contains no added oil; serving it with rice or polenta will add more carbohydrates. For a balanced plate, serve a moderate portion with extra vegetables on the side.

Why use several kinds of beans?

Black beans: they stay fairly firm and add a dense, creamy bite.

Kidney and pinto beans: these bring variety in size and texture, and help make the chilli filling.

Chickpeas: their firmer texture stands out among the softer beans. Rinsing and draining the beans helps avoid adding excess canning liquid.

Building the flavour

Charred peppers: blackening the skins over a barbecue or gas flame adds a roasted note. Removing the seeds and ribs reduces their heat.

Smoked and sweet paprika: together, they bring smoky depth and a gentler pepper flavour. Chipotle adds another smoky, spicy edge, so taste before adding extra.

Slow-cooker texture and timing

The long cooking time lets the vegetables soften and the flavours meld. Cook on low for 8–10 hours or high for 4–6 hours, as specified in the method.

The finished chilli should be hot throughout, with tender vegetables and beans that still hold their shape. If you prefer a stronger spice flavour, taste and adjust the seasonings before serving.

Vegetables and balance

Mushrooms, peppers, tomatoes and onion give the bean base extra savoury flavour and varied texture. Chop them into similar-sized pieces so they cook at a broadly even pace.

The recipe includes both roasted canned tomatoes and fresh Roma tomatoes. Stir everything together well so the vegetables and beans are coated in the tomato and stock mixture.

What to serve with it

Rice makes a simple base that catches the chilli's sauce, while polenta offers a soft, mild contrast. A spoonful of the finished chilli can also be served on its own.

Fresh coriander is the suggested garnish. Add it at the end to keep its flavour bright.

Recipe notes & tips

• Drain the beans thoroughly before adding them to the slow cooker.
• Remove the pepper seeds and ribs before chopping if you prefer a milder chilli.
• Taste before adding more chipotle, as its heat can build during cooking.
• Chop the onion, peppers and tomatoes into similarly sized pieces for an even texture.
• Add the fresh coriander just before serving for a fresher flavour.

Variations

• Extra heat: leave some of the jalapeño seeds and ribs in the peppers.
• Milder flavour: remove all seeds and ribs from the Anaheim pepper and jalapeños.
• More smoky depth: add a little more smoked paprika after tasting.
• Serve with polenta: spoon the chilli over soft polenta instead of rice.
• Fresh finish: serve with additional chopped coriander at the table.

Common mistakes to avoid

• Skipping the rinse: drain and rinse the beans so their canning liquid does not dilute the chilli.
• Leaving in too many seeds: remove the seeds and ribs for a milder result.
• Adding extra spice too early: taste the cooked chilli before adjusting the seasonings.
• Expecting crisp vegetables: the slow cooker softens the chopped vegetables over several hours.
• Overcooking on high: follow the stated 4–6 hour high setting and check that the chilli is hot throughout.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan over a gentle heat or in the microwave until hot throughout, stirring as needed.

Frequently asked questions