Veganising Tia Mowry – Slow Cooker Chilli

Everyone loves Tia Mowry-Hardrict. Her personality, talent, and skills are impeccable. If you watch Tia Mowry’s Quick Fix, you might have wanted to give a few of her recipes a try. If you’re cutting down on your animal product and by-product intake or you’ve completely eliminated those ingredients from your diet, you can still try Tia’s recipe with a few tweaks here and there.

In this series – Veganising Tia Mowry, we will be sharing vegan versions of Tia’s recipes with you and, in the process, teaching you how you can make non-vegan recipes vegan. We will

Let’s get started and do a “Quick Veganising” of Tia Mowry’s Quick Fix Slow Cooker Chilli.

Bon Appetite!


Ingredients (6 servings – Prep Time: 20mins – Total time: 9hrs and 30mins)

Vegetable Oil

450g Seitan Mince (recipe below)

1 Large Yellow Onion, diced

3h Garlic Cloves, minced

2 x 400g cans of Diced Tomatoes

1 x 400g can of Pinto Beans (alternate: kidney beans or black eyed beans)

235ml Vegetable Stock (alternate: dissolve 1 stock cube in 235ml of water)

175g Frozen Sweetcorn

2tbsp Smoked Chilli Powder (alternate: 1.5tbsp chilli powder and 1tbsp smoked paprika)

1tbsp ground cumin

1tsp Sea Salt

1/2tsp Black Pepper

25g Almond Flour or Cornmeal

Seitan Mince

250g Vital Wheat Gluten

25g Chickpea Flour

2tbsp Nutritional Yeast

1tbsp Sugar

1/2tsp Nutmeg

1tbsp Paprika

1/2tbsp Chilli Powder

1tbsp Black Pepper

1tbsp All-Purpose Seasoning (preferably, Szczypta Smaku (Polish))

10g Vegetable Stock Cube

2tbsp Soy Sauce

1.5tsp Tahini (optional)

1tbsp Tomato Purée

250ml Water

1tsp Apple Cider Vinegar (alternate: lemon juice)


Seitan Mince (preheat oven to 180°C)

  • In a bowl, combine all the dry ingredients (excluding the stock cube)
  • In another bowl, combine all the wet ingredients and the stock cube until the stock cube dissolves. Alternatively, use a vegetable stock/broth in place of the stock cube and water.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix until a dough-like mixture starts to form.
  • Knead the dough for approximately 5mins shaping it into a loaf-like, cylindrical or cuboidal shape.
  • Loosely wrap the dough in foil paper and place it in your preheated oven for 45mins.
  • After 45mins, unwrap the dough, make deep slices every few centimetres of it and gently pull the dough apart. Place the dough back in your oven for an additional 15-20mins.
  • After the time has elapsed, break the seitan into smaller pieces and let it cool for 10mins.
  • In a food processor, make the mince by using the pulse setting to repeatedly blitz the seitan pieces until it forms significantly smaller pieces resembling dry-cooked minced meat.
  • Weigh the mince and freeze any excess you might have.


  • On medium-high heat, heat some oil in a pan.
  • When hot pour in 450g of the seitan mince and onions and sauté for approximately 5mins.
  • Turn off the heat and add the sautéed mince and onions to your slow cooker. Alternatively, pour them into a large pot.
  • Stir in the garlic, chopped tomatoes, beans, vegetable stock, IMG_1372sweetcorn, smoked chilli powder, cumin, salt, and black pepper until fully combined. Set your slow cooker on low for 8hrs. Alternatively, place your pot on a stove with a lid on, turn the heat up high and once the contents of the pot are hot, turn the heat down to the lowest level possible and let the contents of the pot cook for 8hrs.
  • After 8hrs, remove the lid and stir in the almond flour or IMG_1374cornmeal.
  • Let the chilli cook for about 10mins longer in order for the almond/cornmeal to thicken the chilli.

Serve on its own, with rice, or garlic-onion mashed potatoes/yams.



If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so we can have a look at and like it.

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