Easy Vegan Chilli

As per the veggie chilli recipe this was cooked on the same day but I put it all into the slow cooker to bubble away, it made it really lovely and saucy and so easy

Simply add more veggies to give this some bulk - as I said on the veggie chilli post , honestly this one was tastier and had a lovely silky texture

 Ingredients

2 Large Onions - chopped

4 Cloves Garlic - finely chopped

3 Sticks Celery - chopped small

3 Large Carrots - chopped small

Large pack of any mushrooms - roughly chopped

4 Birds Eye Chillies - finely chopped

1 Teaspoon ground Cumin

1/2 Teaspoon sweet Paprika

50gms Dark Chocolate ( Lidl do a really good vegan one )

2 Bay Leaves

1 Cinnamon Stick

1 x 400gm Tin Tomatoes

Half a tube Tomato Puree

2 Tins Kidney Beans drained and rinsed

1 Vegan Stock cube / pot

Good Splash Lea and Perrins / Hendersons sauce

2 Tablespoons Olive oil

Salt and Pepper

I simply put all the ingredients apart from the beans into my slow cooker and put on high for the afternoon, giving it a stir every now and again. I added the beans for about half an hour and then left to cool completely before freezing.