Homemade Slow Cooker Vegan Chili

Ingredients and Weight:

• 1 large yellow onion (about 1 pound), chopped
• 2 large bell peppers (red, yellow, or orange) (about 1 pound), chopped
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 (15-ounce) cans kidney beans, rinsed and drained
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 2 cups vegetable broth
• 1 cup chopped green chiles (canned)
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes (undrained)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine all ingredients.
2. Transfer mixture to a slow cooker and cook on low for 6-8 hours.
3. Season with additional salt and pepper to taste, if needed.

Nutritional Information:

Per serving (about 1 cup):

• Calories: 280
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 560mg
• Carbohydrates: 45g
• Dietary Fiber: 15g
• Sugar: 10g
• Protein: 15g

Dish Characteristics:

• Hearty and flavorful
• Vegetarian-friendly
• Perfect for a crowd
• Can be served with cornbread, crackers, or rice

User Comments:

• "This vegan chili is absolutely delicious! I love the combination of beans and vegetables."
• "The flavors in this chili are so rich and well-balanced. I'll definitely be making it again."
• "I'm not a vegetarian, but I couldn't tell that this chili was meatless. It's so satisfying and filling."

Special Precautions and Tips:

• To make gluten-free chili, replace the traditional cornbread or crackers with gluten-free alternatives.
• For a spicier chili, add more cayenne pepper or diced jalapeños.
• If you don't have a slow cooker, you can simmer the chili in a large pot over medium heat for about 45 minutes, or until the beans are tender and the vegetables are softened.