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Slow Cooker Vegan Chili
This vegan chili is packed with flavor and loaded with protein. Let it cook all day in the slow cooker, and it's ready for dinner when you are!
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Prep Time:
15
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
15
minutes
minutes
Course:
Main Course
Cuisine:
American, Vegan, vegetarian
Keyword:
Delicious Everyday
Servings:
6
servings
Calories:
259
kcal
Author:
Oh My Veggies
Ingredients
1
onion
peeled and diced
1
red bell pepper
seeded and chopped
1
jalapeno
seeded and diced, optional
1
clove
garlic
peeled and minced
1
tsp
chili powder
15
oz
black beans
canned, drained and rinsed
15
oz
red kidney beans
canned, drained and rinsed
14
oz
diced tomatoes
canned
32
oz
crushed tomatoes
canned
salt
black pepper
olive oil
US Customary
-
Metric
Instructions
Heat a drizzle of olive oil in a large pan, over meduim heat.
Cook onions, bell pepper, and jalapeno for 5-7 minutes, until veggies are softened.
Add garlic and chili powder, and cook for one more minute. Set aside.
In the slow cooker, combine the cooked veggies, crushed tomatoes, diced tomatoes, red kidney beans, and black beans.
Cover and cook on high power in the slow cooker for four hours.
Serve with your favorite toppings. I use vegan cheese shreds and plain dairy free yogurt for my vegan toppings!
Notes
Other great vegan toppings are cilanto, parsley, and crushed tortilla chips.
Nutrition
Calories:
259
kcal
Carbohydrates:
50
g
Protein:
15
g
Fat:
1
g
Sodium:
217
mg
Potassium:
1181
mg
Fiber:
15
g
Sugar:
10
g
Vitamin A:
1180
IU
Vitamin C:
50.5
mg
Calcium:
115
mg
Iron:
6.4
mg
Craving more veg-friendly recipes?
Shop our collection of
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, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!