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Slow Cooker Vegan Chili
Equipment
Ingredients
- 1 large yellow onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 3 tablespoons nutritional yeast
- 3 tablespoons chili powder
- 1 tablespoon pure maple syrup
- 1 tablespoon cocoa powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (15 ounce) cans tomato sauce
- 2 (14.5 ounce) cans diced tomatoes
- 1 (7 ounce) can diced green chilies
- 2 (15.5 ounce) cans black beans drained and rinsed
- 1 (15.5 ounce) can pinto beans
- 1 (15.5 ounce) can red kidney beans drained and rinsed
- 1 (15.25 ounce) can corn drained and rinsed
Instructions
- Add all ingredients to your slow cooker. Stir to combine.
- Cook on low for 8 hours or high for 4 hours.
- Serve hot with your favorite toppings, such as vegan cheddar cheese, vegan sour cream, chopped green onions, or crushed tortilla chips.
Meal Prep Instructions
- Place all of the ingredients, except liquids and ingredients for serving, in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Refrigerate for up to 5 days.
- When ready to cook, dump contents of bag into slow cooker, add liquids, and cook as usual.
Freezer Instructions
- Place all of the ingredients, except liquids and ingredients for serving, in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Refrigerate for up to 5 days.
- When ready to cook, dump contents of bag into slow cooker, add liquids, and cook as usual.
Nutrition
Calories: 480kcal | Carbohydrates: 91g | Protein: 26g | Fat: 4g | Sodium: 961mg | Fiber: 25g | Sugar: 14g
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did You Love This Recipe?
Rate the recipe here and make sure to leave a comment below!
Slow Cooker Vegan Chili
Equipment
Ingredients
- 1 large yellow onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 3 tablespoons nutritional yeast
- 3 tablespoons chili powder
- 1 tablespoon pure maple syrup
- 1 tablespoon cocoa powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (15 ounce) cans tomato sauce
- 2 (14.5 ounce) cans diced tomatoes
- 1 (7 ounce) can diced green chilies
- 2 (15.5 ounce) cans black beans drained and rinsed
- 1 (15.5 ounce) can pinto beans
- 1 (15.5 ounce) can red kidney beans drained and rinsed
- 1 (15.25 ounce) can corn drained and rinsed
Instructions
- Add all ingredients to your slow cooker. Stir to combine.
- Cook on low for 8 hours or high for 4 hours.
- Serve hot with your favorite toppings, such as vegan cheddar cheese, vegan sour cream, chopped green onions, or crushed tortilla chips.
Meal Prep Instructions
- Place all of the ingredients, except liquids and ingredients for serving, in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Refrigerate for up to 5 days.
- When ready to cook, dump contents of bag into slow cooker, add liquids, and cook as usual.
Freezer Instructions
- Place all of the ingredients, except liquids and ingredients for serving, in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Refrigerate for up to 5 days.
- When ready to cook, dump contents of bag into slow cooker, add liquids, and cook as usual.
Nutrition
Calories: 480kcal | Carbohydrates: 91g | Protein: 26g | Fat: 4g | Sodium: 961mg | Fiber: 25g | Sugar: 14g
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did You Love This Recipe?
Rate the recipe here and make sure to leave a comment below!
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