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Vegan Chili Crockpot

Dump-and-Go Vegan Chili Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium bell peppers, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can fire-roasted diced tomatoes, undrained
  • 1 (8 oz) can tomato paste
  • 1 cup frozen corn kernels
  • 2 cups low-sodium vegetable broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper

Method
 

  1. Combine the onion, garlic, bell peppers, jalapeño, beans, tomatoes, tomato paste, corn, broth, chili powder, cumin, smoked paprika, salt, and pepper in a slow cooker. Stir well, cover, and cook on high for 4 hours (or low for 8 hours).
  2. Remove the lid and stir the chili. Taste and add more salt or a pinch of cayenne if needed.
  3. If the chili is too thin, leave the lid off and cook on high for 15 minutes to thicken.
  4. Ladle into bowls and serve hot with your favorite toppings.

Notes

If you prefer a thicker chili from the start, reduce the broth to 1½ cups. The chili will continue to thicken as it cools and as leftovers sit in the fridge, so you can always add a splash of broth when reheating.