Vegan Slow Cooker Chili Recipe

Onion: Adds a foundational flavor and aroma to the chili.

Garlic: Provides a robust and aromatic taste.

Bell pepper: Adds sweetness and a slight crunch.

Diced tomatoes: Forms the base of the chili, adding moisture and tanginess.

Tomato sauce: Enhances the tomato flavor and thickens the chili.

Black beans: Adds protein and a creamy texture.

Kidney beans: Adds protein and a slightly firmer texture.

Corn kernels: Adds sweetness and a bit of crunch.

Chili powder: Provides the main heat and flavor profile.

Cumin: Adds a warm, earthy flavor.

Paprika: Adds a mild sweetness and color.

Salt: Enhances all the flavors.

Black pepper: Adds a slight heat and depth of flavor.

When preparing this vegan chili, consider sautéing the onion, garlic, and bell pepper in a bit of olive oil before adding them to the slow cooker. This step can enhance the flavors and add a deeper, richer taste to your chili.

• onion - Substitute with leek: Leeks provide a milder flavor and similar texture to onions when cooked.

• garlic - Substitute with garlic powder: Garlic powder offers a concentrated garlic flavor and is convenient to use.

• bell pepper - Substitute with poblano pepper: Poblano peppers add a slightly smoky flavor and a bit more heat.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor.

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can mimic the consistency and flavor of tomato sauce.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and can absorb flavors well.

• kidney beans - Substitute with cannellini beans: Cannellini beans are creamy and hold their shape well in chili.

• corn kernels - Substitute with frozen peas: Frozen peas add a sweet flavor and similar texture to corn.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can replicate the heat and smokiness of chili powder.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that complements chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the chili.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the chili to cool to room temperature before storing. This prevents condensation, which can lead to a watery texture and potential spoilage.
• Transfer the chili to airtight containers. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers or heavy-duty freezer bags also work well.
• Label the containers with the date and contents. This helps you keep track of how long the chili has been stored and ensures you use it within a safe timeframe.
• Store the chili in the refrigerator if you plan to consume it within 3-4 days. This keeps the vegetables and beans fresh and flavorful.
• For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the chili in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave, using a microwave-safe container and stirring every minute to ensure even heating.
• If the chili appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency. Adjust the seasoning if necessary.

• For stovetop reheating, pour the leftover chili into a saucepan and heat over medium heat. Stir occasionally until it's warmed through, usually about 10-15 minutes. Add a splash of vegetable broth or water if it seems too thick.
• To reheat in the microwave, transfer a portion of the chili to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• If you prefer using an oven, preheat it to 350°F (175°C). Place the chili in an oven-safe dish, cover with foil, and bake for about 20-25 minutes or until heated through. Stir halfway through the cooking time.
• For a quick reheat using a slow cooker, transfer the chili back into the slow cooker and set it on low. Heat for about 1-2 hours, stirring occasionally, until it reaches the desired temperature.
• If you have an Instant Pot, use the sauté function to reheat the chili. Add the leftovers to the pot and sauté on low, stirring frequently, until it's hot and ready to serve.

• Slow cooker: This is the main appliance used to cook the chili slowly over several hours, allowing the flavors to meld together.

• Cutting board: A surface used for chopping the onions, garlic, and bell peppers.

• Chef's knife: A sharp knife essential for chopping the vegetables finely and efficiently.

• Can opener: Used to open the cans of diced tomatoes, tomato sauce, black beans, and kidney beans.

• Measuring cups: These are used to measure out the correct amounts of onion, bell pepper, and corn kernels.

• Measuring spoons: Used to measure the chili powder, cumin, paprika, salt, and black pepper accurately.

• Mixing spoon: A large spoon used to stir all the ingredients together in the slow cooker.

Prep ingredients ahead: Chop the onion, garlic, and bell pepper the night before to save time in the morning.

Use canned beans: Opt for canned beans instead of dried to cut down on cooking time.

Frozen corn: Use frozen corn kernels to avoid the hassle of shucking and cutting fresh corn.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measured spices: Measure out the chili powder, cumin, paprika, salt, and black pepper in advance.