Slow Cooker Vegan Chipotle Bean Chili

Slow Cooker Vegan Chipotle Bean Chili

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.