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Slow Cooker Vegan Chili

by Livestrong_Recipes  |  Sep 18, 2017

Slow Cooker Vegan Chili
Photo Credit: My Nguyen/LIVESTRONG.COM
  1. PREP
  2. 15 m
  • COOK
  • 5 h
  • TOTAL
  • 5h 15m

A hearty bowl of chili is one of the most appetizing comfort foods out there – but comfort does not have to mean unhealthy. This vegan option is perfect for those who do not want to spend a lot of time in the kitchen, but want a meal filled with good-for-you ingredients. The recipe contains black beans, which are filled with fiber and potassium, do not contain cholesterol and support a healthy heart. Pinto beans are also an excellent source of fiber, and the lentils pack a bunch of nutrients – and are also low in calories with almost no fat.

INGREDIENTS

SERVES 5

  • 1 1/2 cups Canned Black Beans, Reduced Sodium
  • 1 1/2 cups canned pinto beans (rinsed)
  • 1 3/4 cups Canned Tomatoes, Diced
  • 1/2 cup Uncooked Red Lentils
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 1 cup 1 Cup Chopped Carrots
  • 1 medium White Onion
  • 1 cup Celery, Diced
  • 1 tbsp Minced Garlic
  • 1 1/2 tbsp Ground Cumin
  • 1/2 tbsp Onion Powder
  • 1 tbsp tomato paste
  • 2 tbsp Bay Leaf
  • 1 tsp dried oregano
  • 1/2 tbsp Salt, Iodized
  • 1/2 tbsp Black Pepper
  • 1 tbsp Chili Powder

DIRECTIONS

1 Prepare your vegetables. Make sure that the red bell pepper, green bell pepper and onion are all diced.
2 Place all ingredients in large freezer bag, mix together, and freeze until you are ready to create this meal.
3 When you are ready, defrost freezer bag overnight in the refrigerator or soak in warm water for 1 hour before adding to the slow cooker.
4 Place all ingredients in slow cooker, and add 3 cups of water or vegetable stock, mixing all ingredients together.
5 Cook on low for 5 to 6 hours.