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Slow Cooker Vegan Chili

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A hearty, satisfying vegan chili that’s easy to prepare in a slow cooker, bursting with flavor and packed with nutrients.

Ingredients

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  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 bell pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn (frozen or fresh)
  • Optional toppings: avocado, cilantro, lime

Instructions

  1. Gather your ingredients in a slow cooker, combining the black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper.
  2. Mix everything together until well combined, ensuring the spices are evenly distributed.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Add the corn about 30 minutes before serving to enhance the flavor and texture.
  5. Taste and adjust seasoning if necessary, then serve hot with optional toppings.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days and freeze well for quick reheating later. You can use dried beans instead of canned, just soak and cook them beforehand.

Nutrition

Find it online: https://cookingwithmayaa.com/slow-cooker-vegan-chili-recipe/

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