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Recipes / Slow-Cooker Chili Bowls

RECIPE

Slow-Cooker Chili Bowls

Four-can bean chili served over rice or roasted potatoes.

Serves 6–8Bowls

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INGREDIENTS

Serves 6–8

Ingredients

  • 1 tbsp oil
  • 1 large onion, chopped
  • 1 green or red bell pepper, chopped
  • 2–3 cloves garlic, minced
  • 2 cans black beans, drained
  • 2 cans kidney or pinto beans, drained
  • 1 large 28-oz can crushed or diced tomatoes
  • 1 small can tomato sauce
  • 1 cup corn
  • 1–2 cups vegetable broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • Salt and pepper
  • Optional: 1 package vegan ground “meat” or 1–2 cups cooked lentils
  • Rice or oven-roasted potatoes, for serving
  • Lettuce, diced tomato, avocado or guacamole, salsa and crushed tortilla chips, for serving

METHOD

Make it

  1. 1

    Put all chili ingredients in the slow cooker. Cook LOW about 6–8 hours or HIGH 3–4 hours until vegetables soften.

  2. 2

    If too thin toward the end, leave the lid off for a while; if too thick, add broth.

  3. 3

    Serve over rice or roasted potatoes with lettuce, tomato, avocado or guacamole, salsa and crushed tortilla chips.

Cooking notes

  • Distinct from the site’s six-can three-bean chili; this source uses four cans and a complete slow-cooker method.

Serving suggestions

  • Optional vegan cheese, vegan sour cream, green onions, cilantro, jalapeños, corn, lime or red onion.
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