Recipe - vegan chilli


800g tinned tomatoes
235g tin red kidney beans – drained and rinsed
235g tin black beans – drained and rinsed
200g tin sweetcorn – drained
3 courgettes – thinly sliced
2 leeks – thinly sliced
5 spring onions – thinly sliced
2 onions, peeled and thinly sliced
3 peppers – cored and chopped into chunks
3 carrots – peeled and thinly sliced
2 sticks celery – chopped finely
2 chillies – deseeded and chopped
4 garlic cloves, peeled and finely chopped
3 teaspoons chilli powder
2 teaspoons sweet paprika
3 teaspoons ground cumin
3 teaspoons dried oregano
2 cloves garlic
1 tablespoon cocoa powder
Salt and pepper


1. Set the slow cooker to high.  
2. Mix all the ingredients in your slow cooker and cover with the lid  
3. Cook on high for 4-5 hours, stirring occasionally if possible.
If at the end you want to thicken the sauce leave uncovered for the final 30 minutes.

Serves 8
Cooking time 4-5 hours  
Prep time 20-30 minutes
Calories per serving 235
Gluten free - Allergens: celery