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Slow Cooker Three Bean Chili

Warm and hearty, this slow cooker plantbased chili is the perfect autumn meal.
Prep Time30 mins
Cook Time8 hrs
Course: Main Course
Cuisine: American
Keyword: Chili, Plant Based, Plantbased, Spicy, Three Bean, Vegan, Veggie Chili

Equipment

  • Slow Cooker

Ingredients

  • 2 yellow onions, diced
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 6 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 package vegan ground "meat" We like Impossible Burger or Gardein.
  • 2 15 ounce cans black beans, drained
  • 1 15 ounce can kidney beans, drained
  • 1 15 ounce can chili beans, drained
  • 1 28 ounce can fire roasted crushed tomatoes
  • 1 12 ounce package frozen corn
  • 1 4 ounce can diced green chiles
  • 6 tbsp chili powder
  • 1 tbsp hot pepper sauce
  • 2 tbsp white vinegar
  • 1 tbsp liquid smoke
  • 2 tbsp dried oregano
  • 1 tbsp cumin
  • 2 tsp salt
  • 1 tsp black pepper

Toppings

  • non-dairy sour cream
  • avocado
  • vegan cheddar shreds
  • jalapeno slices
  • polenta croutons

Instructions

  • Heat olive oil in a large skillet.
  • Saute onions, peppers, and garlic until soft and lightly browned.
  • Add vegan meat crumbles and saute until browned.
  • Place all other ingredients in the slow cooker.
  • Add peppers mixture to the slow cooker and stir to combine.
  • Set cooker on low and cook for about 8 hours.
  • Serve topped with non-dairy sour cream, avocado, non-dairy cheddar, jalapeno slices, and polenta croutons.