Slow Cooker Vegan Chili
I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 2(15 ounce) cans black beans, rinsed and drained
- 2(15 ounce) cans butter beans, rinsed and drained
- 1(15 ounce) can great northern beans, rinsed and drained
- 1(15 ounce) can black-eyed peas, rinsed and drained
- 1(15 ounce) can red kidney beans, rinsed and drained
- 1(15 ounce) can tomato sauce
- 1(14.5 ounce) can diced tomatoes, or more to taste
- 1cup chopped carrots
- 1cup chopped celery
- 1cup chopped leek
- 6tablespoons tomato paste
- 1chipotle chile in adobo sauce, chopped
- 2teaspoons smoked paprika
- 1teaspoon chili powder
Instructions
Step 1
Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.Step 2
Cover and cook until vegetables are tender, 4 to 6 hours on Low.