Description
A hearty and wholesome chipotle bean chili made in a slow cooker, perfect for family gatherings.
Ingredients
Scale
- 1 can black beans
- 1 can kidney beans
- 1 can pinto beans
- 2 chipotle peppers in adobo sauce
- 1 onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 can crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt to taste
- Cilantro for garnish
- Lime wedges for serving
Instructions
- Prep the veggies: Start by dicing your onions, garlic, bell peppers, and other vegetables.
- Sauté the aromatics: If you have time, sauté the onions and garlic until they’re fragrant and translucent.
- Combine in the slow cooker: Transfer the sautéed vegetables into your slow cooker, add the beans, canned tomatoes, chipotle peppers, and spices, then pour in the vegetable broth and stir.
- Cook low and slow: Set your slow cooker on low for 360-480 minutes or on high for 180-240 minutes.
- Adjust and serve: Check seasoning an hour before serving, adjusting as necessary, and serve hot garnished with cilantro and a squeeze of lime.
Notes
Try adding a dollop of Greek yogurt or avocado slices for creaminess.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg
Keywords: chili, vegan chili, slow cooker chili, plant-based, healthy recipes