Slow Cooker Vegan Chili

This slow cooker vegan chili is packed with flavor and loaded with protein. Let it cook all day in the crock pot, and it’s ready for dinner when you are!

This slow cooker vegan chili is one of my most requested recipes. It’s incredibly fast and easy to put together in the morning, and you can have a big pot of homemade vegan chili waiting when you get home from work.

Recipe

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

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!

Nutrition