Quick and Easy Vegan Chili for a Crowd
This vegan chili is a staple in our household. It's so easy to throw into a slow cooker and has plenty of flavor. Use dried beans or canned beans - whatever you prefer!
Servings: 8 people
Calories: 155kcal
Equipment
- Slow Cooker
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
- 1 1/2 cups pinto beans or 1 can pinto beans, juices included
- 1 1/2 cups black beans or 1 can black beans, juices included
- 1 can chili beans, juices included
- 1 1/2 cups great northern beans or 1 can great northern beans, juices included
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic salt
- 2 cups vegetable broth optional - only needed if you make this recipe with dried pinto beans and dried black beans
Instructions
- Plugin your slow cooker and let it heat up for 5 minutes. While you're waiting, dice the onion.
- Add the 2 tbsp olive oil to the slow cooker.
- Add the onions and cover the slow cooker. Let the onions simmer and mingle with the olive oil for at least 10 minutes. If you can do this for an hour, that's even better!
- Add the bell peppers and garlic to the slow cooker.
- Then add the black beans, pinto beans, and chili beans. (If using dried pinto beans and black beans, add the vegetable broth. Also, add the vegetable broth if you prefer a chili with more liquid. If using canned beans, the moisture from the can and tomatoes is enough and you don't need the vegetable broth!)
- Add the 2 tbsp of chili powder, 1 tbsp cumin, and 1 tbsp garlic salt.
- Cook on low for 6 hours on low (especially if you're using dried beans) and enjoy!
- Add toppings of your choice and season with salt and pepper as necessary.