This easy Slow Cooker Vegetarian Chilli Beans is a hearty, flavorful dish packed with rich spices and tender kidney beans. It’s a fuss-free, nutritious meal that simmers to perfection. Serve it with warm tortillas or rice and top with creamy sour cream and zesty avocado salsa for a delicious, comforting finish!

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Recipe Ingredients

• ½ red onion, chopped (reserve the rest for salsa)
• 1 red capsicum (red bell pepper), seeds removed, chopped
• 400 g (14 oz) tin chopped tomatoes
• 1 tbsp tomato paste (tomato purée)
• 2 x 400 g (14 oz) tins of red kidney beans, drained and rinsed
• 3 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp chilli powder
• 2 garlic cloves, crushed
• 2 dried bay leaves
• 125 ml (4 fl oz / ½ cup) vegetable stock (good quality)
• 85 g (3 oz / ⅓ cup) sour cream
• 2 tbsp coriander (cilantro) leaves, chopped (optional)
• Flour tortillas or steamed rice, to serve (optional)

For the Avocado Salsa:

• 1 avocado, peeled and diced
• 2 tbsp lemon juice
• 1 Roma (plum) tomato, seeded and diced
• ½ red onion, thinly sliced
• 1–2 tbsp olive oil
• Sea salt and black pepper, to taste

How To Make Slow Cooker Vegetarian Chilli Beans

1. Prepare the chilli beans: Place the chopped onion, capsicum (bell pepper), tomatoes, tomato paste, and kidney beans in the slow cooker.
2. Add the seasonings: Stir in the ground coriander, cumin, chilli powder, crushed garlic, and bay leaves. Pour in the vegetable stock and mix well.
3. Cook the chilli: Cover and cook on LOW for 4 hours.
4. Make the avocado salsa: In a bowl, combine the diced avocado, lemon juice, tomato, sliced onion, and olive oil. Stir gently and season with salt and black pepper. Cover and refrigerate until serving.
5. Serve: Spoon the chilli beans into bowls. Top with a dollop of sour cream and scatter over the chopped coriander (cilantro), if using. Serve with avocado salsa and warm tortillas or steamed rice, if desired.

Recipe Tips

• Use Fresh Spices: For the best flavor, make sure your ground spices (coriander, cumin, and chilli powder) are fresh. Old spices lose their taste, making the chilli less flavorful.
• Rinse the Beans Well: Always drain and rinse canned kidney beans before adding them. This removes excess salt and any thick liquid that can make the chilli too starchy.
• Adjust the Spice Level: If you like milder chilli, use less chilli powder. If you want more heat, add extra chilli powder or a pinch of cayenne pepper.
• Don’t Skip the Bay Leaves: Bay leaves add a deep, rich flavor to the chilli. Remove them before serving, as they are not meant to be eaten.
• Let the Salsa Rest: Make the avocado salsa ahead of time and let it sit in the fridge for at least 15 minutes. This helps the flavors blend and makes it taste even better!

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Vegetable & Chickpea Summer Stew
• Slow Cooker Vegan Chilli Non Carne
• Slow Cooker Two-Cheese Macaroni