Slow Cooker Vegan Chili
A hearty and flavorful slow cooker vegan chili packed with beans, vegetables, and spices. Perfect for a comforting and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
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, peeled and diced
1 medium zucchini, diced
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (15 ounces each) kidney beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
2 cans (14.5 ounces each) diced tomatoes with juice
1 can (6 ounces) tomato paste
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Add diced red bell pepper, green bell pepper, carrots, and zucchini to the slow cooker.
Add black beans, kidney beans, corn, diced tomatoes with juice, and tomato paste.
Pour in vegetable broth.
Add chili powder, ground cumin, smoked paprika, dried oregano, ground black pepper, salt, and cayenne pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours, stirring halfway through cooking.
After cooking, taste and adjust seasoning if necessary before serving.