Description
A hearty and flavorful slow cooker vegan chili packed with beans, vegetables, and spices. Perfect for a comforting meal that’s easy to prepare and full of plant-based protein and fiber.
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, diced
2 celery stalks, diced
1 (28-ounce) can diced tomatoes, with juice
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 ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon maple syrup
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped (for garnish)
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 to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Transfer the sautéed vegetables to the slow cooker.
Add diced tomatoes with their juice, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the slow cooker.
Sprinkle in ground cumin, chili powder, smoked paprika, ground coriander, cayenne pepper, dried oregano, salt, and black pepper.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours.
After cooking, stir in maple syrup and lime juice.
Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours