Slow Cooker Vegan Chili recipe

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Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans butter beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, or more to taste
1 cup chopped carrots
1 cup chopped celery
1 cup chopped leek
6 tablespoons tomato paste
1 chipotle chile in adobo sauce, chopped
2 teaspoons smoked paprika
1 teaspoon chili powder

Nutrition Info

246.2 calories
carbohydrate: 45.5 g
cholesterol: : -
fat: 0.9 g
fiber: 14 g
protein: 15.2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 1027.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.

  2. Cover and cook until vegetables are tender, 4 to 6 hours on Low.

Recipe Yield

12 servings

Recipe Note

I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.

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