Description
A hearty and nourishing chili packed with black and kidney beans, smoky spices, and easy pantry staples that simmers in the slow cooker.
Ingredients
Scale
- 1 cup dried black beans
- 1 cup dried kidney beans
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime
Instructions
- Rinse and soak the black and kidney beans overnight. Drain and rinse again.
- In a slow cooker, combine the soaked beans, diced tomatoes, bell pepper, onion, garlic, chili powder, cumin, smoked paprika, and vegetable broth.
- Stir to combine and season with salt and pepper.
- Cover and cook on low for 6-8 hours or until the beans are tender.
- Serve hot, garnished with avocado, cilantro, and lime if desired.
Notes
For a thicker chili, mash a cup of beans or use an immersion blender to purée a portion. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan chili, slow cooker, high protein, comfort food, healthy dinner