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Vegan Chili Recipe Slow Cooker

A warm, hearty vegan chili loaded with beans, vegetables, and spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 bell peppers diced (red and green)
  • 3 cloves garlic minced
  • 2 cans 15 ounces each black beans, drained and rinsed
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 can 28 ounces diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup corn frozen or fresh

Equipment

  • Slow cooker
  • Chopping board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Method
 

  1. Start by heating the olive oil in a pan over medium heat. Sauté the onions and bell peppers until they soften, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute.
  3. Transfer the sautéed mixture to the slow cooker.
  4. Add the black beans, kidney beans, and diced tomatoes to the slow cooker.
  5. Pour in the vegetable broth and stir well.
  6. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper.
  7. Add the corn to the slow cooker and mix everything together.
  8. Cover and cook on low for 6 hours or on high for 3 hours.

Notes

For an extra depth of flavor, let the chili sit overnight in the fridge before serving.