Description
This Vegan Crockpot Chili is a hearty and flavorful plant-based meal made with beans, veggies, and spices. It’s perfect for an easy, comforting dinner and great for meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup water or vegetable broth
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and peppers and sauté for 5 minutes until softened. Add garlic and cook for an additional minute.
- Transfer the sautéed vegetables to the crockpot.
- Add all remaining ingredients to the crockpot and stir to combine.
- Cook on high for 3–4 hours or on low for 6–8 hours.
- Adjust seasonings to taste and serve hot.
Notes
- You can substitute or add other vegetables like zucchini or carrots.
- This chili freezes well for up to 3 months.
- Top with avocado, cilantro, or vegan cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
