Description
A warm and comforting high-protein vegan chili made in a slow cooker, perfect for a cozy meal.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup corn (frozen or fresh)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, or lime
Instructions
- In a slow cooker, combine all the ingredients: black beans, kidney beans, diced tomatoes, onion, garlic, bell pepper, corn, vegetable broth, chili powder, cumin, salt, and pepper.
- Stir well to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Taste and adjust seasoning if necessary.
- Serve hot, topped with avocado, cilantro, or lime if desired.
Notes
For a deeper flavor, sauté the onion and garlic before adding them to the slow cooker. To thicken the chili, mash some beans and stir them back in.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan chili, slow cooker recipe, high protein meal, comfort food, plant-based