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Slow Cooker Vegan Chili

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PREP TIME
20 min
COOKING TIME
240 min
TOTAL TIME
260 min
SERVINGS
12 servings
Dinner Tex-Mex
Slow Cooker Vegan Chili
Ingredients
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans butter beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, or more to taste
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped leek
  • 6 tablespoons tomato paste
  • 1 chipotle chile in adobo sauce, chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
Instructions
1
Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, a rich and tangy tomato sauce, diced tomatoes, carrots, celery, leeks, a concentrated paste made from crushed tomatoes, chipotle chile, a smoky spice blend of paprika and chili powder in a slow cooker.
2
Cover the container and cook until the vegetables are soft and tender, 4 to 6 hours on Low.