Description
A hearty and flavorful slow cooker vegan chili packed with beans, vegetables, and spices. Perfect for a comforting meal that’s easy to prepare and full of plant-based protein.
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 large red bell pepper, diced
1 large green bell pepper, diced
2 medium carrots, diced
2 celery stalks, diced
1 jalapeño pepper, seeded and minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon maple syrup
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion, garlic, red bell pepper, green bell pepper, carrots, celery, and jalapeño pepper to the skillet.
Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to the skillet. Stir well and cook for 1 minute until fragrant.
Transfer the vegetable and spice mixture to the slow cooker.
Add diced tomatoes, tomato sauce, black beans, kidney beans, pinto beans, vegetable broth, tomato paste, salt, black pepper, and maple syrup to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours, or on high for 3 hours.
About 10 minutes before serving, stir in lime juice and chopped fresh cilantro.
Taste and adjust seasoning if needed.
Serve hot, optionally garnished with additional cilantro or vegan sour cream.
- Prep Time: 15 minutes
- Cook Time: 6 hours