Slow Cooker Vegan Chipotle Bean Chili

Our Dietitians often get asked by customers what is an easy, nutritious meal to eat on non-N4L days.  I think we came up with the perfect solution with this recipe!

Whether you're commuting to the office or working from home, the smell of a low-and-slow meal when you finish your work day is just dreamy.  We've included cooking instruction for both a slow cooker and for stove-top.  If using a slow cooker, we recommend using one with a timer!

Prep Time: 20 minutes | Cook Time: 4-7 hours (Slow Cooker), 1 hour (Stove Top) | Serves: about. 6-8

Ingredients:

• 2tablespoons extra virgin olive oil
• 2medium yellow onion, chopped
• 4cloves garlic, minced or grated or minced
• 2tablespoons chili powder
• 1tablespoon chipotle chili powder use more or less to your taste
• 1tablespoon smoked paprika
• 1tablespoon dried oregano
• 2teaspoons ground cumin
• 1/2teaspoon ground cinnamon
• 1/2teaspoon cayenne pepper, use more for an added kick
• kosher salt and black pepper, to taste
• 1(6 ounce) can tomato paste
• 2red bell peppers, seeded and chopped
• 3carrots, chopped
• 3-4cups low sodium vegetable broth
• 1(28 ounce) can crushed fire roasted tomatoes
• 2tablespoons Worcestershire sauce
• 1(14 ounce) can white beans, rinsed and drained
• 1(14 ounce) can black beans, rinsed and drained
• 1(14 ounce) can kidney beans, rinsed and drained
• Optional: Avocado slices, chopped green onions, and cilantro, for garnish

Instructions:

Slow Cooker/Crock Pot:

1. Heat the olive oil in a large skillet over medium heat. When the olive oil is warm, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch of salt and pepper. Cook 5 minutes, until onions are translucent and fragrant. Stir in the tomato paste, bell peppers, and carrots, cook another 5 minutes. Remove from the heat and add to the bowl of your crockpot.
2. To the crockpot, add 2 cups vegetable broth, the tomatoes, Worcestershire sauce, and all 3 types of beans. Season with a tiny bit of salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to desired consistency.
3. Ladle the chili into bowls. Top as desired with avocado, green onions and/or cilantro.

Stove-top:

1. Heat the olive oil in a large pot over medium heat. When the olive oil is warm, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch of salt and pepper. Cook 5 minutes, until onions are translucent and fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes.
2. Pour in 2 cups vegetable broth, the tomatoes, Worcestershire sauce, and all 3 types of bean. Season with a tiny bit of salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to desired consistency.
3. Ladle the chili into bowls. Top as desired with avocado, green onions and/or cilantro.