Superfoods Vegan Chili in the Slow Cooker

 

This Superfoods Vegan Chili is made in the slow cooker and is full of flavor. Healthy never tasted so delicious!

Prep Time: 30 mins

Cook Time: 4 hours

Total Time: 4 hours 30 mins

Category: Crock-Pot

ingredients

1-2 tablespoons avocado oil (or oil of choice)

1 yellow onion, medium diced

1-2 carrots, medium diced

2 celery stalks, medium diced

1 green bell pepper, medium diced

1 medium sweet potato, medium diced (peeling optional)

1 jalapeno pepper, diced (remove seeds for less spicy flavor, omit completely for mild chili)

3-4 cloves garlic, minced

2 teaspoons ancho chili powder (use 1 tsp for a more mild flavor)

1 teaspoon sweet paprika

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

1/2 teaspoon cinnamon

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

1 (15 ounce) can fire roasted diced tomatoes

1/4 cup chia seeds

32 ounces vegetable stock

1 (6 ounce) can tomato paste

salt and pepper

Optional toppings: avocado, fresh cilantro, sliced jalapeno peppers

instructions

Heat the oil over medium heat. Season the onion, carrots, and celery with salt and pepper and sauté for 10 minutes.

Add the bell pepper, sweet potato, jalepeno, garlic, and spices and sauté another 5 minutes.

Add the rest of the ingredients (black beans through tomato paste) and stir to combine.

Cook the chili in the slow cooker 3-4 hours on high or 6-7 hours on low.

Taste and season with additional salt and pepper if needed.

Serve with optional toppings. Enjoy!