Vegan Slow Cooker Chili
A hearty and flavorful vegan chili made easy in the slow cooker. Packed with beans, vegetables, and spices, this chili is perfect for a cozy meal any day of the week.
- 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, peeled and diced
2 celery stalks, diced
1 (28-ounce) can crushed 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
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup frozen corn kernels
2 tablespoons fresh cilantro, chopped
Instructions
Heat olive oil in a 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. Cook for another 5 minutes, stirring occasionally.
Transfer the cooked vegetables to the slow cooker.
Add crushed tomatoes, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the slow cooker.
Add chili powder, ground cumin, smoked paprika, dried oregano, 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.
About 30 minutes before serving, stir in frozen corn kernels and continue cooking.
Once cooked, stir in chopped fresh cilantro.
Serve hot and enjoy your vegan slow cooker chili.