Crockpot Vegan Chili
Cozy up with this incredibly easy Crockpot Vegan Chili! Dry beans, flavorful spices, and a secret ingredient simmer all day for a satisfying and delicious meal.
Servings: 12 servings
Calories: 217kcal
Ingredients
- 1 1/2 cups dry pinto beans
- 1 1/2 cups of dry kidney beans
- water to cover the beans by 4 inches
- 16 ounce can crushed tomatoes
- 2 cups frozen corn
- 1 TBSP Chili Powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 cups salsa
- cayenne to taste or not at all
- salt to taste
Instructions
- rinse the beans and place in the crockpot
- cover with water, you need about 4 inches of water ABOVE the dry beans
- cover and cook on high until beans are cooked through, in my crockpot, this is about 6-8 hours
- once beans are cooked through drain off most of the cooking water, leaving just 1-2 cups, more if you like it that way, in with the cooked beans
- add the tomatoes, corn, spices, salsa, and cayenne if you're using it
- taste for salt, add some as needed
- cover and let it cook another hour or so
- taste for salt and spices, add more of anything you need
Nutrition
Calories: 217kcal | Carbohydrates: 42g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 353mg | Potassium: 979mg | Fiber: 10g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 4mg