Plant Based Slow Cooker Chili
The moment the chilly winds start to blow, I find myself craving a warm bowl of comfort. That’s when I whip up my favorite dish, the Plant Based Slow Cooker Chili. There’s something magical about how the ingredients meld together in the slow cooker, creating a rich and hearty meal that fills the house with a mouthwatering aroma. I remember the first time I served it to friends during a winter gathering. They couldn’t believe how delicious and satisfying plant-based food could be! Each scoop was a delightful blend of flavors that kept everyone coming back for seconds. Plus, it’s a recipe that encourages creativity, allowing you to tweak the spices or add your favorite toppings. Whether it’s a game night or a cozy family dinner, this chili is always a winner.
Recipe Snapshot
9 hr 20 mins
20 mins
540 mins
Hard
326 kcal
14g g
Keto, Paleo, Whole30
2g g
Mixing Bowl, Chef’s Knife, Cutting Board, Slow Cooker
Why This Plant Based Slow Cooker Chili Shines
Heartwarming and Comforting
The Plant Based Slow Cooker Chili isn’t just a dish; it’s an experience. On a cold day, there’s nothing better than coming home to the inviting smell of chili simmering away. It feels like a warm hug in a bowl, perfect for warming up after a long day.
Easy to Prepare
One of the standout features of this chili is how easy it is to prepare. Just toss everything into the slow cooker, set it, and forget it! You can spend your day doing what you love, knowing that dinner is taken care of.
Healthy Ingredients
This chili is packed with nutritious ingredients like pinto beans, bell peppers, and jalapeños. It’s a fantastic way to get your daily dose of veggies without sacrificing flavor. Plus, it’s entirely plant-based, making it suitable for a variety of diets.
Customizable
With the Plant Based Slow Cooker Chili, you can make it your own! Want it spicier? Add more jalapeños. Prefer a smokier flavor? A touch of smoked paprika does wonders. The options are limitless!
Feeds a Crowd
This recipe yields enough to feed a crowd, making it ideal for parties or family gatherings. You can easily double the recipe if you’re expecting more guests or simply want leftovers for the week ahead.
Delicious Leftovers
The flavors deepen and improve over time, meaning that leftovers of the Plant Based Slow Cooker Chili are just as delicious, if not more so, than the first serving. They make for quick and satisfying lunches!
Plant Based Slow Cooker Chili Ingredients
The ingredients for this Plant Based Slow Cooker Chili are carefully selected to blend flavors and enhance nutrition. Each component plays a crucial role in ensuring a harmonious taste and texture. You’ll find that the earthy pinto beans provide a hearty base, while the bell peppers and jalapeños introduce a delightful crunch and kick. Here’s what you’ll need:
- 3 cups pinto beans, dry – A great source of protein and fiber, helping to keep you full.
- 3 yellow onions, small, chopped – Adds sweetness and depth of flavor.
- 3 bell peppers, chopped (red, yellow, and green) – Provides vibrant color and a sweet crunch.
- 8 green jalapeño peppers, large, diced after removing seeds – For those who enjoy a bit of heat!
- 29 ounces diced tomatoes, canned, or equivalent – A juicy base that brings everything together.
- 1 tablespoon chili powder – Essential for that classic chili flavor.
- 2 tablespoons oregano flakes – Adds a fragrant, herbaceous note.
- 1 tablespoon cumin powder – Contributes an earthy, warm flavor.
- 1 tablespoon garlic powder – For a touch of aromatic goodness.
- 3 bay leaves, freshly ground – Enhances the overall flavor profile.
- 1 teaspoon ground black pepper – For seasoning and a bit of bite.
- 1 tablespoon sea salt – Balances all the flavors.
Cooking Instructions for Plant Based Slow Cooker Chili
Making the Plant Based Slow Cooker Chili is a straightforward process that doesn’t require much effort. Just follow these steps, and you’ll have a delicious meal ready in no time!
Start by soaking the pinto beans overnight in a large bowl, covered by at least 3 inches of water. This helps to soften them and reduce cooking time. You might find that soaking them also enhances their digestibility!
Once soaked, drain and rinse the pinto beans well. Next, place them in a 6-quart slow cooker. Add 1 tablespoon of sea salt and cover the beans with 2 inches of fresh water. This is crucial as it allows the beans to cook properly without burning.
Secure the lid on the slow cooker and set it to a high setting. Cook the pinto beans for six hours. Check occasionally; they should become tender but not mushy. If you find they are cooking faster than expected, consider reducing the heat to low.
After the initial six hours, drain the pinto beans. Now it’s time to mix in the other ingredients. In a large mixing bowl, combine the drained beans with the chopped yellow onions, bell peppers, diced jalapeños, and diced tomatoes.
Add the chili powder, oregano flakes, cumin powder, garlic powder, bay leaves, ground black pepper, and any additional sea salt as needed. Toss everything together to ensure the spices coat all the ingredients evenly.
Return the mixture to the slow cooker and cover it. Cook on high for an additional three hours. During this time, the flavors will meld beautifully, and you’ll start to notice the delightful aroma wafting through your home.
After the three hours, check the consistency of the chili. If it seems too thick, feel free to add a little water or vegetable broth until you reach your desired texture. Adjust the seasoning if necessary, tasting as you go.
Once the chili is finished cooking, it’s time to serve! Ladle it into bowls and offer toppings like diced avocado, fresh cilantro, lime wedges, and warm tortillas on the side for a complete meal!
For an extra layer of flavor, consider adding a package of Beyond Beef Feisty Crumbles for a plant-based protein boost. This is especially delightful if you want to make the chili feel even heartier!
Things Worth Knowing
- Soaking Beans: Soaking pinto beans overnight helps them cook faster and makes them easier to digest.
- Texture Control: Adjust the cooking time to achieve your desired bean texture: cook longer for softer beans or shorter for firmer beans.
- Flavor Enhancements: Consider adding spices like smoked paprika or a dash of hot sauce for extra flavor depth.
- Ingredient Variations: Feel free to include other vegetables such as zucchini or corn for added nutrition and texture.
Helpful Notes about Plant Based Slow Cooker Chili
Here are some tips to help you get the most out of your Plant Based Slow Cooker Chili experience:
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave.
- Freezing: This chili freezes beautifully. Portion it out into freezer-safe containers for easy meals later.
- Pairing: Serve with cornbread or a fresh garden salad for a complete meal.
- Spicing It Up: If you enjoy heat, consider adding more chili powder or fresh peppers according to your taste.
- Meal Prep: This chili is perfect for meal prep; make a big batch and enjoy it throughout the week!
Serving Ideas for Plant Based Slow Cooker Chili
When it comes to serving the Plant Based Slow Cooker Chili, the possibilities are endless! Here are some ideas to inspire you:
- With Tortillas: Serve the chili with warm tortillas for scooping; it creates a fun and interactive meal.
- Over Rice: Pour the chili over a bed of fluffy brown rice for a filling and nutritious dinner.
- Garnish: Top each bowl with fresh ingredients like avocado, cilantro, lime juice, or even shredded plant-based cheese for added flavor.
- For Gatherings: Set up a chili bar with various toppings, allowing guests to customize their bowls according to their preferences.
- Occasions: Ideal for a cozy family dinner, a potluck with friends, or a festive gathering during winter.
- Meal Prep: Portion the chili into individual servings for easy lunches throughout the week.
FAQ
Conclusion
The Plant Based Slow Cooker Chili is not just a recipe; it’s a heartwarming experience that brings people together. The perfect blend of flavors and textures makes it a go-to for any occasion, from cozy family dinners to festive gatherings. I encourage you to try this dish and discover how satisfying plant-based meals can be. Trust me, once you try it, you’ll want to make it a regular part of your culinary repertoire!
Plant Based Slow Cooker Chili
Ingredients
Equipment
Method
- Soak pinto beans overnight, covered by at least 3 inches of water.
- Drain and rinse pinto beans well, then cook in a 6-quart slow cooker with 1 tablespoon sea salt covered by 2 inches of water.
- Cover and cook on high setting for six hours. The pinto beans will cook faster if you use less beans, or slower if you use a higher ratio of water.
- After cooking for six hours, drain pinto beans, mix in other ingredients well, and cook in the slow cooker for an additional three hours on high setting, until beans reach desired firmness.
- If desired, serve with brown rice and garnish with salsa, avocado, cilantro, fresh-cut lime, red onions, and serve with warm tortillas.
- One (11 oz package) Beyond Beef Feisty Crumbles, by Beyond Meat Plant Based Protein can also be added for extra protein.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave.
- Freezing: This chili freezes beautifully. Portion it out into freezer-safe containers for easy meals later.
- Pairing: Serve with cornbread or a fresh garden salad for a complete meal.
- Spicing It Up: If you enjoy heat, consider adding more chili powder or fresh peppers according to your taste.
- Meal Prep: This chili is perfect for meal prep; make a big batch and enjoy it throughout the week!
