Description
A hearty and flavorful vegan slow cooker chili packed with beans, vegetables, and spices. Perfect for a cozy meal and easy to prepare in advance.
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
1 medium zucchini, 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 chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste (about 1 teaspoon)
Freshly ground black pepper, to taste (about 1/2 teaspoon)
Instructions
Heat the olive oil in a skillet over medium heat.
Add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Add the diced red bell pepper, green bell pepper, carrots, and zucchini to the slow cooker.
Add the diced tomatoes with their juice, black beans, kidney beans, and pinto beans to the slow cooker.
Pour in the vegetable broth and add the tomato paste.
Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all ingredients well to combine.
Cover and cook on low for 6 hours, stirring occasionally if possible.
After cooking, taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours