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Vegan slow cooker chili

Vegan slow cooker chili

Amanda Webb
A vegan and vegeterian chili recipe that's easy to throw together in a slow cooker.
Course(s): Lunch, Main Course
Cuisine: American

Ingredients

  • 1 lb dried beans of choice black beans, pinto beans, Great Northern beans, kidney beans
  • 1 yellow onion diced
  • 1 medium bell pepper diced
  • 2-3 cloves garlic minced
  • 6 cups low-sodium vegetable stock
  • 1 Tbsp chili powder
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp ground black pepper

Instructions

Preparation

  • Combine all ingredients except the beans and broth into a freezer bag. Label and date the bag and place in the freezer.

Cooking

  • Combine the dried beans, vegetable stock, and bag of frozen ingredients into a crockpot.
  • Cook on low setting for 8-10 hours.

Notes

Topping suggestions:
  • avocado 
  • Greek yogurt 
  • sour cream 
  • fresh cilantro 
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Calories: 1733kcal | Carbohydrates: 325g | Protein: 102g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 8130mg | Potassium: 7333mg | Fiber: 78g | Sugar: 32g | Vitamin A: 9199IU | Vitamin C: 162mg | Calcium: 636mg | Iron: 25mg
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