Description
This slow cooker vegan chili is packed with black beans and vegetables for a hearty chili that is easy to make! Just dump everything in your Crockpot and hit start!
Ingredients
Units
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- 1 onion, diced chopped
- 1 red bell pepper, seeded and diced
- 1 jalapeño, diced
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 tablespoons minced canned chipotle chile in adobo sauce
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 3 cups vegetable broth
- 2 cups water
- 1 pound (2 1/2 cups) dried black beans, rinsed
- 1 (28oz) can diced tomatoes
- 1/4 teaspoon baking soda
- 1/2 teaspoon granualted sugar (optional)
- 1 tablespoon fresh lime juice
- Cilantro, cheese, sour cream, and/or tortilla chips for serving
Instructions
- Add the onion, bell peppers, jalapeño, garlic powder, chili powder, chipotles chilies in adobo sauce, cumin, oregano, vegetable broth, water, black beans, diced tomatoes, and baking soda into the slow cooker stir until combined.
- Turn the slow cooker on high and cook for 6-7 hours or until the beans are tender.
- Taste and add a pinch of sugar, if needed. (A pinch of sugar can help balance the acidity of the tomatoes.) Stir in fresh lime juice.
- Divide into bowls and serve with your favorite toppings.