Slow-Cooker Two-Bean Vegan Chili
This hearty vegan chili is packed with black beans, kidney beans, and plenty of vegetables, all slow-cooked for a deeply flavorful and fuss-free meal.
- Prep15 min
- Cook4h
- Total4h 15m
- DifficultyEasy
- Servings5
This chili was inspired by the need for a simple, wholesome meal that practically cooks itself. It's perfect for busy days when you want something healthy and satisfying waiting for you.
Loaded with plant-based protein and fiber from the beans, plus colorful vegetables and warm spices, this chili is as nutritious as it is delicious. Serve with your favorite toppings like avocado, cilantro, or a squeeze of lime.
Ingredients
Servings
Converted amounts are rounded.
Method
- If using dry beans, soak them overnight and then cook according to package directions until tender. Drain and set aside. (Alternatively, use canned beans, drained and rinsed.)
- In a large skillet, heat the oil over medium heat. Add the diced bell pepper, diced onion, and sliced mushrooms. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Transfer the sautéed vegetables to a slow cooker. Add the cooked (or canned) beans, the chili-spiced diced tomatoes (with their juices), cumin, and chili powder. Stir to combine.
- Pour in 1 to 2 cups of vegetable stock (or water) until the chili reaches your desired consistency. Stir well.
- Cover the slow cooker and cook on low heat for 4 to 10 hours. The longer it cooks, the more the flavors meld. Taste and adjust seasoning if needed before serving.
💡 Tips
- For a thicker chili, reduce the stock to 1 cup; for a soupier version, use the full 2 cups.
- If you don't have a slow cooker, simmer the chili in a large pot on the stove over low heat for 1-2 hours.
- Leftovers taste even better the next day and freeze well.
Inspired by a recipe from Food52