This Vegan 4 bean slow-cooker chili recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms, corn, zucchini or spinach). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist and flavored – mess around with it as you go!
Vegan 4 Bean Slow-Cooker ChiliPrint This
- 16oz red kidney beans, dried
- 8oz pinto beans, dried
- 8oz black beans, dried
- 12oz chickpeas ground up, dried
- 1 tablespoon olive oil
- 1 red pepper, chopped
- 1 green or yellow pepper, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 2 tablespoons chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground pepper
- 1 cup vegetable broth, or more if needed
- 1 cup water
I use dry beans, soak them overnight for 12 hours and then boil them for 2 hours the next day. If you prefer to use canned beans you can do so as well. Just triple the amount of ounces used for each type of bean to get the same measurements as this recipe. dried beans triple in size once they are cooked. Once your beans are cooked, take the chickpeas and grind them up. This will give the chili a meaty texture.
Heat olive oil in a large skillet over medium heat, and cook the peppers, onions and garlic until the onions start to brown, 8-10 minutes.
While these are cooking dump all of your beans into the slow cooker and turn it on low heat setting. Add your tomatoes and all of your ingredients to the slow cooker and stir until thoroughly mixed.
When the items in the skillet are done add them to the slow cooker and stir again.
Set the slow cooker on Low, and cook until all vegetables are tender, about 4-5 hours. Check seasoning, if chili is too thick, add more tomato and vegetable broth to achieve desired thickness. Cook an additional 1 to 2 hours to blend the flavors.