- **1 teaspoon smoked paprika** (adds a smoky depth)
- **1/2 teaspoon cayenne pepper** (optional, for extra heat)
- **1 teaspoon dried oregano** (herbal note)
- **1 teaspoon salt** (adjust to taste)
- **1/2 teaspoon black pepper** (for seasoning)
- **1 bay leaf** (adds aromatic flavor)
- **1 cup quinoa or lentils** (optional, for extra protein and heartiness)
- **Fresh cilantro or parsley, chopped** (for garnish and freshness)
- **Lime wedges** (for serving, adds brightness)
This **vegan slow cooker chili** is packed with **plant-based protein**, **fiber-rich beans**, and **flavorful spices**, making it a perfect **healthy comfort food** for cold days or meal prep. Enjoy this **easy vegan chili recipe** that’s both **nutritious** and **delicious**!
Steps
# How to Make a Hearty Vegan Slow Cooker Chili: A Step-by-Step Guide
Craving a comforting, plant-based meal? This **hearty vegan slow cooker chili** is packed with flavor, protein, and wholesome ingredients. Perfect for busy weeknights or meal prep, this recipe is easy to make and requires minimal effort. Follow these detailed steps to create a delicious, **vegan chili** that will satisfy everyone at the table.
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## Ingredients for Vegan Slow Cooker Chili
- 1 cup dried **black beans** (or 1 can, drained and rinsed)
- 1 cup dried **kidney beans** (or 1 can, drained and rinsed)
- 1 cup dried **pinto beans** (or 1 can, drained and rinsed)
- 1 large **onion**, diced
- 3 cloves **garlic**, minced
- 1 **bell pepper**, diced
- 1 **jalapeño**, seeded and minced (optional for heat)
- 1 can (15 oz) **diced tomatoes**
- 1 can (6 oz) **tomato paste**
- 4 cups **vegetable broth**
- 1 cup **frozen corn**
- 2 tbsp **chili powder**
- 1 tbsp **cumin**
- 1 tsp **smoked paprika**
- 1 tsp **oregano**
- 1/2 tsp **cayenne pepper** (optional)
- Salt and pepper to taste
- 1 tbsp **olive oil** (optional for sautéing)
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## Step-by-Step Instructions
### Step 1: Prepare the Beans
If using dried beans, soak them overnight in water. Drain and rinse before adding to the slow cooker. If using canned beans, simply drain and rinse them to reduce sodium.
### Step 2: Sauté the Aromatics (Optional)
For extra flavor, heat olive oil in a skillet over medium heat. Sauté the diced onion, garlic, bell pepper, and jalapeño until softened (about 5 minutes). This step is optional but enhances the depth of flavor.
### Step 3: Combine Ingredients in the Slow Cooker
Add the sautéed vegetables (or raw if skipping Step 2) to the slow cooker. Stir in the beans, diced tomatoes, tomato paste, vegetable broth, and frozen corn.
### Step 4: Add Spices and Seasonings
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine all ingredients.
### Step 5: Cook on Low or High
- **Low setting**: Cook for 6-8 hours for a rich, slow-simmered flavor.
- **High setting**: Cook for 3-4 hours if you’re short on time.
### Step 6: Adjust Consistency and Taste
Before serving, check the chili’s consistency. If it’s too thick, add a splash of vegetable broth. Taste and adjust seasonings as needed.
### Step 7: Serve and Enjoy
Ladle the chili into bowls and top with your favorite vegan garnishes, such as avocado slices, fresh cilantro, vegan sour cream, or a squeeze of lime juice. Serve with crusty bread or tortilla chips for a complete meal.
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## Tips for the Best Vegan Chili
- **Customize the heat**: Adjust the amount of jalapeño or cayenne pepper to suit your spice tolerance.
- **Add protein**: Stir in cooked quinoa, lentils, or crumbled tofu for extra protein.
- **Meal prep**: This chili freezes well and tastes even better the next day.
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This **vegan slow cooker chili** is a crowd-pleasing, nutrient-packed dish that’s perfect for chilly nights or potlucks. With its rich flavors and easy preparation, it’s a must-try for anyone looking to enjoy a **plant-based comfort food** classic.