Delicious and comforting vegan chili made in a slow cooker

This hearty vegan slow cooker chili is the perfect dish to warm you up on a cold day. Packed with a variety of beans, vegetables, and spices, this chili is not only comforting but also nutritious. Cooking it in a slow cooker allows the flavors to meld together and creates a rich, flavorful dish. Serve it with some crusty bread or a side of rice for a complete meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• 3 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, garlic, bell pepper, carrot, and zucchini to the skillet. Cook until the vegetables are softened, about 5 minutes.
3. Transfer the cooked vegetables to a slow cooker.
4. Add the kidney beans, black beans, pinto beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, dried oregano, salt, and pepper to the slow cooker.
5. Stir everything together until well combined.
6. Cover the slow cooker and cook on low heat for 4 hours.
7. After 4 hours, taste the chili and adjust the seasoning if needed.
8. Serve the hearty vegan slow cooker chili hot with your favorite toppings, such as avocado, cilantro, or vegan sour cream.

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