Crockpot Chili

Name: Crockpot Chili
Total time: 270 min
Ingredients: 2 TBSP olive oil; 1 onion, chopped; ½ red pepper, coarsely chopped; 1 green pepper, coarsely chopped; 2 jalapeno peppers, chopped; 2 – 4 TBSP chili powder (depending on heat preference); 1 TBSP ground cumin; 1 tsp salt; 1 tsp black pepper; 3 cans fire-roasted diced tomatoes; 1 can tomato sauce; 1 cup veggie broth; 1 can dark red kidney beans, drained; 1 can black beans, drained; 1 can pinto beans, drained; 1 can cannellini beans, drained; 1 jar of Classic or Hot flavor Notcho Nocheez; Garnish ideas: green scallions, additional chopped jalapenos, vegan sour cream, avocado

veganuary.com

Full of fiber, protein, and flavor, this mouth-watering crockpot vegan chili is simple to make for a crowd or freeze for future meals!

View full recipe on veganuary.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

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Cooking tools:

Slow cooker
Chef's knife
Cutting board
Can opener
Measuring spoon
Ladle
Mixing bowl
Spoon

Ingredients

2 TBSP olive oil
1 onion, chopped
½ red pepper, coarsely chopped
1 green pepper, coarsely chopped
2 jalapeno peppers, chopped
2 – 4 TBSP chili powder (depending on heat preference)
1 TBSP ground cumin
1 tsp salt
1 tsp black pepper
3 cans fire-roasted diced tomatoes
1 can tomato sauce
1 cup veggie broth
1 can dark red kidney beans, drained
1 can black beans, drained
1 can pinto beans, drained
1 can cannellini beans, drained
1 jar of Classic or Hot flavor Notcho Nocheez
Garnish ideas: green scallions, additional chopped jalapenos, vegan sour cream, avocado