Slow Cooker Vegan Chili
Servings: 6 servings
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 chiles
- 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