Slow Cooker Chili
Slow Cooker Chili
Course: Lunch, DinnerCuisine: SouthernDifficulty: Easy
Servings
6-8
servingsPrep time
15
minutesCooking time
6
hours
Cook Mode
Keep the screen of your device on
Ingredients
2 Tbsp. oil
6 garlic cloves, minced
1 cup chopped white onion
1 lb. veggie burger crumbles (optional)
Red pepper flakes, to taste
1 Tbsp. chili powder
2 1/2 tsp. cumin
1 tsp. oregano
1 bay leaf
28 -oz. can diced Mexican-style tomatoes
1 Tbsp. soy sauce
1 1/2 cups vegetable stock
6 oz. tomato paste
1 Tbsp. red wine vinegar
28 -oz. can black beans, drained and rinsed
16 oz. pinto beans, drained and rinsed
16 oz. kidney beans, drained and rinsed
Directions
- Heat the oil in a large skillet over medium heat. Cook the garlic, onion, veggie burger crumbles if using, and red pepper flakes until the onion is soft. Add the chili powder and cumin and cook for an additional 2 minutes, or until fragrant.
- Place in a slow cooker with the remaining ingredients, stirring to combine. Cover and cook on low for 6 to 8 hours.
- Garnish with vegan sour cream, Daiya cheddar shreds, and chopped chives and enjoy!
