Slow Cooker Three Bean Chili
Warm and hearty, this slow cooker plantbased chili is the perfect autumn meal.
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.