4.7 from 18 votes
Slow Cooker Vegan Chili
This vegan chili is packed with flavor and loaded with protein. Let it cook all day in the slow cooker, and it's ready for dinner when you are!
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings:
6
servings
Calories:
259 kcal
Course:
Main Course
Cuisine:
American, Vegetarian, Vegan
Ingredients
- 1 onion peeled and diced
- 1 red bell pepper seeded and chopped
- 1 jalapeño seeded and diced, optional
- 1 clove garlic peeled and minced
- 1 tsp chili powder
- 15 oz black beans canned, drained and rinsed
- 15 oz red kidney beans canned, drained and rinsed
- 14 oz diced tomatoes canned
- 32 oz crushed tomatoes canned
- salt
- black pepper
- olive oil
Instructions
- Heat a drizzle of olive oil in a large pan, over meduim heat.
- Cook onions, bell pepper, and jalapeno for 5-7 minutes, until veggies are softened.
- Add garlic and chili powder, and cook for one more minute. Set aside.
- In the slow cooker, combine the cooked veggies, crushed tomatoes, diced tomatoes, red kidney beans, and black beans.
- Cover and cook on high power in the slow cooker for four hours.
- Serve with your favorite toppings. I use vegan cheese shreds and plain dairy free yogurt for my vegan toppings!
Cup of Yum
Notes
- Other great vegan toppings are cilanto, parsley, and crushed tortilla chips.
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
50g
(17%)
Protein
15g
(30%)
Fat
1g
(2%)
Sodium
217mg
(9%)
Potassium
1181mg
(25%)
Fiber
15g
(60%)
Sugar
10g
(20%)
Vitamin A
1180IU
(24%)
Vitamin C
50.5mg
(56%)
Calcium
115mg
(12%)
Iron
6.4mg
(36%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 1g | 2% |
| Sodium | 217mg | 9% |
| Potassium | 1181mg | 25% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
| Vitamin A | 1180IU | 24% |
| Vitamin C | 50.5mg | 56% |
| Calcium | 115mg | 12% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.