Vegan Slow Cooker Chili
A hearty and flavorful vegan chili made easy in the slow cooker. Packed with beans, vegetables, and spices, this comforting dish is perfect for a cozy 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 red bell pepper, diced
1 green bell pepper, diced
2 medium carrots, diced
2 celery stalks, diced
1 (28-ounce) can diced tomatoes
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
Salt, to taste
Black pepper, to taste
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, diced red bell pepper, green bell pepper, carrots, and celery to the skillet. Cook for another 5 minutes, stirring occasionally.
Transfer the cooked vegetables to the slow cooker.
Add diced tomatoes, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper.
Cover and cook on low for 6 hours, or on high for 3 hours.
Stir the chili before serving and adjust seasoning if needed.