What You’ll Need
Ingredients
- 2 cups diced yellow onion - about 1 onion
- 1 cup diced green bell pepper - about 1 pepper
- 3 cloves garlic - minced
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (15.5 ounce) cans pinto beans - drained and rinsed
- 1 (15.5 ounce) can kidney beans - drained and rinsed
- 1 (15.25 ounce) can corn - drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon pure maple syrup
- ½ cup low sodium vegetable broth
- 1 (12 ounce) light beer
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 | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 961mg | Potassium: 1765mg | Fiber: 25g | Sugar: 14g | Vitamin A: 2069IU | Vitamin C: 44mg | Calcium: 169mg | Iron: 9mg
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
What You’ll Need
Ingredients
- 2 cups diced yellow onion - about 1 onion
- 1 cup diced green bell pepper - about 1 pepper
- 3 cloves garlic - minced
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (15.5 ounce) cans pinto beans - drained and rinsed
- 1 (15.5 ounce) can kidney beans - drained and rinsed
- 1 (15.25 ounce) can corn - drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon pure maple syrup
- ½ cup low sodium vegetable broth
- 1 (12 ounce) light beer
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 | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 961mg | Potassium: 1765mg | Fiber: 25g | Sugar: 14g | Vitamin A: 2069IU | Vitamin C: 44mg | Calcium: 169mg | Iron: 9mg
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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