Warm, hearty, and brimming with flavorful plant-based ingredients, Slow-Cooker Vegan Chili is a comforting dish that’s perfect for satisfying your cravings on a chilly day.
Whether you’re a committed vegan or simply looking to enjoy a meatless meal, this chili offers a delightful combination of spices, beans, and vegetables that will leave your taste buds dancing.
In this article, we’ll walk you through creating a delicious and nutritious Slow-Cooker Vegan Chili that’s as easy to make as it is satisfying to eat.
Ingredients
- 1 cup of dried brown or green lentils, rinsed and drained
- 1 can (14 oz) of diced tomatoes
- 1 can (14 oz) of black beans, drained and rinsed
- 1 can (14 oz) of kidney beans, drained and rinsed
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of vegetable broth
- 1 cup of corn kernels (fresh, frozen, or canned)
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper (adjust to taste for heat)
- Salt and black pepper, to taste
- Optional toppings: diced avocado, chopped cilantro, vegan sour cream, or dairy-free shredded cheese
Steps to Make
Step 1
- Place the rinsed lentils, diced tomatoes (with their juices), black beans, kidney beans, diced bell pepper, diced onion, and minced garlic in the slow cooker.
Step 2
- Pour the vegetable broth into the slow cooker.
- Add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the mixture.
- Stir everything together to combine the ingredients and distribute the spices evenly.
Step 3
- Set your slow cooker to low heat and cook for 6-8 hours or until the lentils are tender and the flavors have melded together.
Step 4
- About 30 minutes before serving, stir in the corn kernels.
Step 5
- Ladle the hot Slow-Cooker Vegan Chili into bowls.
- Customize your chili with toppings like diced avocado, chopped cilantro, vegan sour cream, or dairy-free shredded cheese if desired.
Conclusion
Slow-Cooker Vegan Chili is a wholesome and satisfying meal that showcases the wonderful flavors of plant-based ingredients.
Whether you’re a dedicated vegan or simply looking to reduce your meat consumption, this chili provides a delicious and nutritious option that’s perfect for warming you up on a cold day.
FAQs
Can I use different types of beans in this chili?
Absolutely! You can customize your chili with your favorite beans, such as pinto beans or garbanzo beans.
Is there a substitute for lentils?
If you don’t have lentils, you can use brown or green lentils, or you can substitute them with quinoa or bulgur for a different texture.
Can I make this chili spicier?
Adjust the cayenne pepper to your desired level of heat, or add diced jalapeños or hot sauce for extra spiciness.
How do I store leftover chili?
Store any remaining chili in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this chili?
Yes, this chili freezes well. Allow it to cool, then store it in a freezer-safe container for up to 3 months. Thaw and reheat when ready to enjoy.
