Vegan Chili in the Slowcooker

First of all, I wish I had a photo of the chili but I don't. Sorry!😔

I took the inspiration from Cookie and Kate's vegetarian chili but changed it a bit. Her recipe is for it to be cooked on the stovetop but I made mine in the slow cooker.

One of my favorite places to get canned pinto beans and black beans is from Aldi. They have a brand called Simply Nature which is organic. For some reason, a lot of brands have some weird ingredients along with the pinto beans when buying canned pinto beans. I think one of the ingredients is corn syrup. What? Why?

Anyway, I've found the Aldi brand and Trader Joe's brand just have the simplest of ingredients with the pinto beans. 

Enough about my discussion of canned pinto beans.

Recipe:

Vegan Chili in the Slowcooker

Stars of the Recipe:

• 2 carrots, peeled and diced
• 2 celery ribs, peeled and diced
• 1 small onion or 1/2 large onion, diced
• 4 garlic cloves, minced
• 1 (15 oz) can of pinto beans, drained and rinsed
• 1 (15 oz) can of black beans, drained and rinsed
• 1 (15 oz) can of diced tomatoes
• 2 c. vegetable broth
• 1.5 tsp. cumin
• 1.5 tsp. chili powder
• 1.5 tsp. oregano
• 1.5 tsp. paprika
• 1 Tbsp. cilantro, chopped (add at the end)

Steps:

1. Place the vegetables in the bottom of the slow cooker. Then place the beans and tomatoes. Pour the broth over the ingredients in the slow cooker. Sprinkle the spices over the ingredients. Stir.
2. Cook on low for 6 hours.
3. Use an immersion blender to blend up some of the chili to make it thicker.
4. Top with cilantro.

Ways to eat the chili: 

1. In a bowl with your favorite toppings.

2. Over a baked potato

3. Over spaghetti to make it sort of like a Cincinnati chili

4. As nachos

Happy eating, 

Traci