Slow Cooker Vegan Chili

Chili con carne, a popular dish in Texas, inspired the creation of vegan chili as a plant-based alternative.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 255 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Slow Cooker Vegan Chili

Cooking Method: Slow cooking Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 240 min Total Time 4 hrs 15 mins

Servings: 6 Calories: 1800

Best Season: Suitable throughout the year

Ingredients

Servings

• 15 ounce Kidney beans
• 15 ounce Black beans
• 2 can Diced tomatoes
• 1 cup Corn kernels
• 1 medium Onion
• 1 medium Bell pepper
• 2 clove Garlic cloves
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cup Vegetable broth
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro

Instructions

1. In a slow cooker, combine kidney beans, black beans, diced tomatoes, corn kernels, onion, bell pepper, garlic cloves, chili powder, cumin powder, paprika, salt, black pepper, vegetable broth, and lime juice.
2. Stir well to combine all ingredients.
3. Cover the slow cooker and cook on low heat for 4 hours.
4. Once cooked, stir in fresh cilantro.
5. Serve hot and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 10g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.