Slow Cooker Vegan Chili recipe
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- 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
Nutrition Info
- 246.2 caloriescarbohydrate: 45.5 gcholesterol: : -fat: 0.9 gfiber: 14 gprotein: 15.2 gsaturatedFat: 0.2 gservingSize: -sodium: 1027.2 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Vegan Chili
Directions
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Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
Cover and cook until vegetables are tender, 4 to 6 hours on Low.