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The Best Slow Cooker Vegan Chili

Elena Szeliga
  • 380 minutes
  • Serves 8 to 10

INGREDIENTS

2 cups

navy beans (soaked overnight or two 14 oz cans cooked beans)

2 cups

black beans (soaked overnight or two 14 oz cans cooked beans)

1 cup

grain mix (a combo of wheat berries, rye, spelt, millet and barley (see notes below), soaked overnight)

1

big yellow onion

3 cloves

garlic

1

red bell pepper

1

green bell pepper

1 cup

or 14 oz can sweet corn

2 14 ounce cans

diced tomatoes

2 14 ounce cans

tomato sauce

5 cups

vegetable stock

2

red chili peppers (or jalapenos, adjust the hoteness to your liking)

1 tbsp

ground cumin

1 tbsp

sweet paprika

2

bay leaves

salt and freshly ground bell pepper

Vegan yogurt, avocados, lime and tortilla chips to serve