Are you looking for delicious and healthy plant-based meals that are also incredibly easy to make? Then you've come to the right place! This crockpot plant-based chili recipe is a perfect example of a quick dinner idea that's both satisfying and nutritious. It's a perfect example of homemade cooking at its finest, requiring minimal effort for maximum flavor. Forget complicated recipes – this one is easy enough for beginners, yet flavorful enough to impress seasoned cooks. Let’s dive in and create a hearty and healthy meal together!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
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Combine ingredients in the crockpot: Transfer the sautéed vegetables to your slow cooker. Add the crushed tomatoes, diced tomatoes, kidney beans, black beans, pinto beans, vegetable broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine.
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Cook on low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chili has thickened and the flavors have melded.
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Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with your favorite toppings like cornbread, avocado, sour cream (dairy-free option available), or shredded cheese (vegan cheese available).
Tips and Variations:
- Spice it up: Adjust the amount of cayenne pepper to your preferred level of heat. For a milder chili, omit the cayenne pepper altogether.
- Add more veggies: Feel free to add other vegetables like corn, zucchini, carrots, or mushrooms.
- Make it heartier: Add 1 cup of cooked quinoa or brown rice for a more filling chili.
- Make it ahead: This chili tastes even better the next day! It's perfect for meal prepping.
- Freezing: This chili freezes beautifully. Allow it to cool completely before storing in airtight containers in the freezer for up to 3 months.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: 15-20g
- Fiber: 15-20g
This Crockpot Plant-Based Chili is a fantastic example of healthy meals that are both easy and delicious. It's a perfect choice for a weeknight dinner or a weekend gathering. The slow cooker does all the work, leaving you with more time to relax and enjoy the delicious results! This recipe is a great addition to your collection of best recipes, offering a flavorful and satisfying plant-based option for everyone to enjoy. Enjoy!