Vegan Bean Chili [Slow Cooker, Instant Pot, Stove]
User Reviews
5
Vegan Bean Chili [Slow Cooker, Instant Pot, Stove]
Description
The recipe assembles diced onion, minced garlic, green bell pepper, grated zucchini, canned diced tomatoes, and multiple types of drained canned beans (black, pinto, kidney, garbanzo) with frozen corn kernels in a single pot. Cumin and chili powder serve as the primary spices, along with tomato paste for concentrated tomato flavor and half a cup of water to adjust the consistency. Salt is added to taste.
Cooking can be done in a slow cooker on low for at least four hours, or in an Instant Pot on high pressure for five minutes with a quick release. Stirring occasionally during slow cooking helps meld flavors. The resulting chili is thick with tender beans and softened vegetables, showcasing a complex but balanced taste from the combined spices and tomato base.
Variations include blending part of the beans for a creamier texture. Adjusting liquid amounts can modify the chili's thickness depending on preference. This method creates a versatile and nutritious plant-based main dish that is suitable for batch cooking and meal prep.
Preparation tips highlight cutting vegetables evenly to ensure uniform cooking. The chili can be reheated well and retains flavor when stored properly. The recipe’s flexibility in cooking methods offers convenience for different kitchen equipment and timing needs.
Ingredients
- 1 small yellow onion diced, or red onion
- 2 garlic minced, cloves
- 1 small green bell pepper diced, or red bell pepper
- 1 small zucchini grated
- 1 diced tomatoes canned 15-ounce
- 2 black beans drained, 15-ounce) cans
- 1 pinto beans drained
- 1 Kidney Beans drained, 15-ounce can
- 1 garbanzo beans drained, canned
- ½ cup corn frozen kernels
- 3 tablespoons cumin
- 1 teaspoon chili powder
- 1 tomato paste 6-ounce) can
- ½ cup of water
- salt to taste
Instructions
- Throw all the ingredients in a crock pot and mix thoroughly. Cook on low for at least four hours, stirring occasionally (every hour or so).
- Alternatively, if you have an Instant Pot, you can throw everything in there and cook on high pressure for 5 minutes with a quick release.
Notes
- Cut vegetables evenly to ensure they cook uniformly and maintain balanced texture.
- For a creamier chili, blend some beans with an immersion blender or in a separate container before mixing back in.
- Adjust liquid amounts with water or vegetable broth according to desired chili thickness or soupiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 652mg | 27% |
| Potassium | 1236mg | 26% |
| Fiber | 17g | 68% |
| Sugar | 10g | 20% |
| Vitamin A | 1089IU | 22% |
| Vitamin C | 35mg | 39% |
| Calcium | 144mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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