Vegan slow cooker chili is hearty, comforting, and easily made in the slow cooker! A great healthy dinner option.
First of all, happy February! I feel like chili was just made for the winter. The dreary, dark, freezing cold months where life can get crazy and you probably don’t feel like putting much effort into dinner. I know I’ve definitely been there.
This slow cooker chili is here to make your day! Literally just dump everything into your slow cooker, press a few buttons, and your dinner is ready in a matter of hours with practically no work on your part.
Personally, my favorite base for chili is tomatoes. In this recipe I used crushed tomatoes and tomato paste – if you don’t want much tomato flavor, just leave the paste out! The tomatoes just give the vegan slow cooker chili a great thick, but not heavy base to complement the other flavors.
Next up is the beans. This is totally up to your preference, also. While I used pinto beans for this batch, I’m pretty partial to black beans, so I’ll probably be trying that variation soon.
Finally, all the veggie goodness! I went with onion, frozen corn, a poblano pepper, and kale. I know, I know. Kale in chili? What the what?!
Trust me. The kale cooks down with everything and gets amazingly delicious. Can’t describe it. You just have to try it for yourself! Not to mention despite all the hype/public obsession, kale is good as heck for ya. So just toss some in there and trust me.
Once everything is in the slow cooker, set it on low for four hours and you’re good to go!
This vegan slow cooker chili is a lifesaver when your schedule gets hectic but you still want a soul-warming, healthy dinner. It’s got the rich tomato base, is full of hearty beans, and has great texture and flavor from the corn, kale and other veggies. Hope you guys love it!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!