Slow Cooker Three Bean Vegetarian Chili

by SundayPrepCo
Prep: 10m
Cook: 4h
vegan, vegetarian
Slow Cooker Three Bean Vegetarian Chili - Image

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Ingredients
Servings:8
30ozdiced tomatoes
2cupvegetable broth
15ozcannellini beans
15ozblack beans
15ozkidney beans
1cuponion
1carrot
1bell pepper
3garlic
1tbspchili powder
2tsppaprika
1tspcumin
1/2tspsalt
1/4tspcayenne pepper
2cupcorn
1lime
Nutrition Facts

Per serving

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Instructions
  1. 1

    Load the slow cooker

    Drain and rinse all three cans of beans. Add them to a 6-7 quart slow cooker along with the diced tomatoes and their juice, vegetable broth, diced onion, peeled and diced carrot, diced bell pepper, and minced garlic. Add the chili powder, paprika, cumin, salt, and cayenne. Stir everything together.

  1. 2

    Cook low and slow

    Cover and cook on high for 3-4 hours, or on low for 6-7 hours, until the vegetables are tender and the flavors have melded.

  2. 3

    Finish with corn and lime

    Stir in the corn and the juice of one lime. Cook a few more minutes, just until the corn is heated through. For a thicker chili, scoop out about 1 1/2 cups, blend until smooth, and stir it back into the pot.

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Slow Cooker Three Bean Vegetarian Chili

Created by: SundayPrepCo

Prep Time: 10m
Cook Time: 4h
Servings: 8

Ingredients

  • 30 oz diced tomatoes
  • 2 cup vegetable broth
  • 15 oz cannellini beans
  • 15 oz black beans
  • 15 oz kidney beans
  • 1 cup onion
  • 1 carrot
  • 1 bell pepper
  • 3 garlic
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 cup corn
  • 1 lime

Instructions

  1. Load the slow cookerDrain and rinse all three cans of beans. Add them to a 6-7 quart slow cooker along with the diced tomatoes and their juice, vegetable broth, diced onion, peeled and diced carrot, diced bell pepper, and minced garlic. Add the chili powder, paprika, cumin, salt, and cayenne. Stir everything together.
  2. Cook low and slowCover and cook on high for 3-4 hours, or on low for 6-7 hours, until the vegetables are tender and the flavors have melded.
  3. Finish with corn and limeStir in the corn and the juice of one lime. Cook a few more minutes, just until the corn is heated through. For a thicker chili, scoop out about 1 1/2 cups, blend until smooth, and stir it back into the pot.

Notes & Tips

This is exactly the kind of thing I make on a Sunday and eat all week. Make the full batch of 8 servings and it keeps beautifully in the fridge for 4-5 days in an airtight container, getting better each day as the flavors deepen. It also freezes really well for up to 2 months, so portion any extra into freezer containers and leave an inch of headspace for expansion. To reheat, warm it on the stovetop over medium with a splash of broth or water to loosen it back up, or microwave individual portions covered. It thickens as it sits, so don't panic, just thin it with a little liquid. Keep toppings like avocado, cheese, or sour cream separate and add them fresh at serving.