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Easy Vegan Chili

A comforting and flavorful vegan chili made in a slow cooker, perfect for cold nights and gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) black beans, rinsed and drained Feel free to swap with kidney beans for a different texture.
  • 1 can (15 oz) chickpeas, rinsed and drained Great source of protein!
  • 1 can (15 oz) diced tomatoes Use fire-roasted for a smoky flavor.
  • 1 medium red bell pepper, diced Can swap with green bell pepper for a different taste.
  • 1 medium onion, chopped Vidalia onions add a sweet touch.
  • 2 cloves garlic, minced Fresh garlic makes all the difference.
  • 2 cups vegetable broth Homemade or store-bought is fine.
Spices
  • 1 tablespoon chili powder Adjust to your spice preference.
  • 1 teaspoon cumin To add depth.
  • 1 teaspoon paprika Smoked paprika enhances that cozy flavor.
  • to taste salt and pepper Adjust according to your taste.
Optional Toppings
  • avocado
  • cilantro
  • lime wedges
  • tortilla chips

Method
 

Preparation
  1. Chop your onion and red bell pepper. Mince the garlic cloves and gather all your ingredients.
Combine in Slow Cooker
  1. In your slow cooker, add the black beans, chickpeas, diced tomatoes, red bell pepper, onion, and garlic. Stir gently to combine.
Season It Up
  1. Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir to ensure all ingredients are coated in spices.
Add Broth
  1. Pour in the vegetable broth and stir to blend.
Let It Cook
  1. Cover your slow cooker and set it to low for 6 hours or high for 3 hours.
Ready to Serve
  1. Once cooking is complete, taste and adjust any seasonings. Serve hot with your preferred toppings.

Notes

Leftovers can be stored in an airtight container for up to 4 days. For longer storage, freeze portions for up to 2-3 months. Reheat with a splash of veggie broth.