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.
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
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 ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon maple syrup
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, diced red bell pepper, diced green bell pepper, diced carrots, diced celery, and minced jalapeño pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
Transfer the sautéed vegetables to the slow cooker.
Add diced tomatoes with juices, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the slow cooker.
Stir in ground cumin, chili powder, smoked paprika, dried oregano, ground black pepper, salt, and cayenne pepper until well combined.
Cover and cook on low for 6 hours, stirring occasionally if possible.
About 10 minutes before serving, stir in maple syrup and lime juice.
Taste and adjust seasoning with additional salt or cayenne pepper if desired.
Sprinkle chopped fresh cilantro over individual servings before serving.