Slow Cooker Vegan Chili

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 large onion (chopped)
• 2 bell peppers (chopped)
• 3 cloves garlic (minced)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans (rinsed and drained)
• 1 (15-ounce) can kidney beans (rinsed and drained)
• 1 (15-ounce) can corn (drained)
• 1 cup vegetable broth
• 1/2 cup chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

8-10 hours on low, or 4-6 hours on high

Difficulty Level:

1 (simple)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and bell peppers and cook until softened, about 5 minutes.
3. Stir in garlic, cumin, chili powder, paprika, salt, and pepper and cook for 1 minute more.
4. Transfer the mixture to a slow cooker.
5. Add crushed tomatoes, black beans, kidney beans, corn, and vegetable broth to the slow cooker.
6. Stir to combine.
7. Cook on low for 8-10 hours, or on high for 4-6 hours.
8. Stir in fresh cilantro before serving.

Nutritional Information (per serving):

• Calories: 250
• Fat: 10g
• Carbohydrates: 40g
• Protein: 15g
• Fiber: 10g

Dish Characteristics:

• Hearty and flavorful
• Packed with beans and vegetables
• Vegetarian and vegan friendly
• Perfect for a cold winter night

User Comments:

• "This chili is amazing! It's so flavorful and filling, and it's perfect for a crowd."
• "I love that this chili is vegan, but it doesn't taste like it at all. It's so rich and satisfying."
• "This is the best chili I've ever had, hands down. I'll definitely be making it again and again."

Special Precautions and Tips:

• If your slow cooker is smaller than 6 quarts, you may need to reduce the recipe.
• Serve with your favorite toppings, such as shredded cheese, sour cream, or avocado.
• To make the chili spicier, add more chili powder or red pepper flakes to taste.