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Slow Cooker Vegan Chili
This vegan chili is packed with flavor and loaded with protein. Let it cook all day in the slow cooker, and it's ready for dinner when you are!
Course
Main Course
Cuisine
American, vegan, vegetarian
Keyword
Delicious Everyday
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
6
servings
Calories
259
kcal
Author
Delicious Everyday
Ingredients
1
onion
peeled and diced
1
red bell pepper
seeded and chopped
1
jalapeno
seeded and diced, optional
1
clove
garlic
peeled and minced
1
tsp
chili powder
15
oz
black beans
canned, drained and rinsed
15
oz
red kidney beans
canned, drained and rinsed
14
oz
diced tomatoes
canned
32
oz
crushed tomatoes
canned
salt
black pepper
olive oil
US Customary
-
Metric
Instructions
Heat a drizzle of olive oil in a large pan, over meduim heat.
Cook onions, bell pepper, and jalapeno for 5-7 minutes, until veggies are softened.
Add garlic and chili powder, and cook for one more minute. Set aside.
In the slow cooker, combine the cooked veggies, crushed tomatoes, diced tomatoes, red kidney beans, and black beans.
Cover and cook on high power in the slow cooker for four hours.
Serve with your favorite toppings. I use vegan cheese shreds and plain dairy free yogurt for my vegan toppings!
Notes
Other great vegan toppings are cilanto, parsley, and crushed tortilla chips.
Nutrition
Calories:
259
kcal
|
Carbohydrates:
50
g
|
Protein:
15
g
|
Fat:
1
g
|
Sodium:
217
mg
|
Potassium:
1181
mg
|
Fiber:
15
g
|
Sugar:
10
g
|
Vitamin A:
1180
IU
|
Vitamin C:
50.5
mg
|
Calcium:
115
mg
|
Iron:
6.4
mg