Description
A hearty and flavorful vegan slow cooker 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 red bell pepper, diced
1 green bell pepper, diced
2 medium carrots, diced
1 medium zucchini, diced
1 (28-ounce) can diced tomatoes, with juices
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
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened and fragrant.
Transfer the sautéed onion and garlic to the slow cooker.
Add diced red bell pepper, green bell pepper, carrots, and zucchini to the slow cooker.
Pour in the diced tomatoes with their juices, black beans, kidney beans, and pinto beans.
Add vegetable broth and tomato paste to the slow cooker.
Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker.
Stir all ingredients together until well combined.
Cover the slow cooker and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours