Slow Cooker Vegetarian Chilli Beans

    8 hours 5 minutes

    This fantastic chilli beans recipe has been honed over 15 years of cooking laziness - prepared in 5 minutes and aged to perfection in a slow cooker. Stir it every couple of hours (if you're in the house) to help fuse flavours and eliminate any pot-sticking. Perfect for use with nachos, tacos, dips etc. You can use a tin of lentils instead of the vegetarian mince.

    13 people made this

    Serves: 10 

    • 150 g chopped onion
    • 1 large tin (800g) diced tomato
    • 1 tin (415g) Sanitarium Vegetarian Casserole Mince
    • 2 teaspoons ground cumin seeds
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 6 cloves garlic, peeled and chopped
    • 1 teaspoon Tabasco or any hot sauce
    • 4 teaspoons hot chilli paste
    • Juice of 2 limes
    • 2 large tins (750g) red kidney beans

    Preparation:5min  ›  Cook:8hours  ›  Ready in:8hours5min 

    1. Turn slow cooker on to low. Put all the ingredients into the slow cooker in the above order, stirring once after adding all the seasoning and once after adding the beans.
    2. Cook in slow cooker for 8 hours.

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    Made this for the first time last weekend. We had an extra 15 for tea. Everyone loved it and raved about how good it was. I think next time I make it, I may add a bit of capsicum and celery to it as well.  -  20 Jun 2013