Slow Cooker Vegan Chili

5 from 12 votes

Try this easy, comforting recipe for a flavorful, hearty meal packed with veggies and beans: simple to make and perfect to prep meals ahead of time, too. Plus it is a good source of soluble fiber and plant-based protein!

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Prep Time 20

Cook Time 3

Total Time 3 20

Servings: 4

Course: Main Course

Cuisine: American, Tex-Mex

Calories: 303

Ingredients Equipment Method Nutrition Notes

Ingredients

nonstick spray
1 teaspoon olive oil
½ large onion diced
1 red pepper chopped
1 yellow pepper chopped
2 cloves garlic minced
14.5 ounces can diced tomatoes, fire-roasted with juice
14.5 ounces can diced tomatoes no added salt, with juice
15.5 ounces can pinto beans, rinsed and drained
15.5 ounces kidney beans, rinsed and drained
2 teaspoons chili powder
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon smoked paprika
2 green onions green parts only, sliced
¼ teaspoon ground black pepper

Equipment

1 Cutting board
1 paring knife
1 Chef's knife
1 Slow cooker

Method

Spray the inside of the slow cooker crock with nonstick spray.
Set the slow cooker on high. Add the oil, onions, peppers, and garlic. Then add the tomatoes, pinto and kidney beans, tomatoes, and spices. Stir all of the ingredients together and palce the lid on top.
Cook for about 3 hours. At this point, the peppers and onions should be soft.
Portion the chili into 4 bowls and top each bowl with sliced green onions, a lime wedge, and any other toppings desired.

Nutrition

Serving: 1.5cupsCalories: 303kcalCarbohydrates: 56gProtein: 17gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 621mgPotassium: 1080mgFiber: 16gSugar: 7gVitamin A: 1087IUVitamin C: 71mgCalcium: 169mgIron: 7mg

Notes

You can substitute black, cannellini, or other types of beans.

The nutrition estimate is from Spoonacular, which is based mainly on USDA data.

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