Description
A comforting and hearty Vegan Chili recipe made in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 1 can of beans (black, kidney, or pinto)
- 1 can of diced tomatoes
- 1 onion, diced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 cloves of garlic, minced
- 1–2 fresh chili peppers, chopped (adjust to taste)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup vegetable broth
Instructions
- In a large pot, heat the olive oil over medium heat.
- Sauté the diced onion and minced garlic until they become translucent.
- Add the diced bell pepper, carrots, and chopped chili peppers, cooking for about 5 minutes.
- Stir in the chili powder, cumin, and paprika, cooking for an additional minute.
- Add the drained beans, diced tomatoes, and vegetable broth to the pot. Bring it to a simmer.
- Reduce the heat, cover, and let it cook for 25-30 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
Notes
Great for leftovers! Store in an airtight container in the fridge for up to four days. Can be reheated with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg