Three types of beans and a load of vegetables make this Chipotle Vegan Chili in the Slow Cooker extra special.
The chili of my childhood was meaty and filled with beans. Seasoned with a mix my Texan cousin Howard would send my grandmother, it was spicy too — but in that rich way that feels luxurious. (I am so not into spicy for the sake of being spicy flavoring.)
As an adult though, I’ve found there are so many varieties of chili to enjoy. Among them: meatless. And this veggie-forward, bean-filled Chipotle Vegan Chili is proof-positive that meat isn’t essential to good, rich chili.
This recipe makes a big batch of chili. It’s enough that you could eat it for dinner and still have plenty of leftovers for lunches too. Or, do as I do, and make it for the week, dividing it into two cup portions for easy grab-and-go meals.
As chili goes, it’s also super versatile so you don’t have to confine yourself to days of chili-eating. Spoon some onto baked potatoes or over tortilla chips with your favorite cheddar (vegan cheddar, if you prefer). Or, if you eat eggs, tuck some into an omelet with cheddar for a divine morning treat.
And yes, it freezes well too (save some for another week!)
How to serve this vegan chili
My very favorite way to serve chili is with a selection of toppings (aka a toppings bar).
Set out bowls of diced avocado, diced tomatoes, diced red onions, shredded lettuce, minced cilantro, tortilla chips and anything else you like. Then let each person make their own personalized chili bowl. Cheese (vegan cheese, if you prefer) is also a great option — I usually opt for cheddar, but a queso fresco (not vegan) is lovely with it as well.
If you are feeling adventurous, something like Fried Pickled Jalapenos is a really fun topping as well. A nearby restaurant makes something similar to top their chili, and let me tell you, it adds a craveworthy touch of crunch to the bowl.
Serving it with a side of northern-style sweet cornbread is never a bad idea.
What you need to know about making this vegan chili
This Chipotle Vegan Chili in the Slow Cooker is one of the easiest dishes you will make all year. All you need to do is gather your ingredients, dice a few vegetables and throw everything into the slow cooker. Then it cooks for hours, developing a deep, rich flavor with a bite of spiciness thanks to the chipotle pepper in adobo sauce. Once it’s done, it’s ready to serve or store.
If you are into meal prep, this is an ideal recipe for it. Make a batch on the weekend, have some for dinner and pack up the leftovers to enjoy during the week.
If you’re skeptical about this meatless meal, don’t be. The beans provide protein, making this as balanced a chili as they come. Hearty, thick and filling, this is ideal for cold winter meals.
Now, who’s ready for some chili?
- 1 cup diced red onion
- 1 cup frozen corn
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 29-oz can tomato puree
- 1 6-oz can tomato paste
- 1 1/2 cups water
- 2 chipotle peppers pack in adobo sauce, diced
- 1 tablespoon adobo sauce (from chipotle pepper can)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 1 15-oz can dark red kidney beans, drained and rinsed
- 1 15-oz can light red kidney beans, drained and rinsed
- 1 15-oz can black beans, drained and rinsed
- In the bowl of a large slow cooker, stir together all ingredients.
- Set the slow cooker on low and cook for 8 hours.
- The chili is ready to serve, or can be stored and reheated for later.