Tom's Slow Cooker Vegan Chili
Description
Packed with 5 types of beans, chipotle chiles, and other vegetables, this slow cooker vegan chili provides comforting flavor for cold nights.
Ingredients
•
2 (15 ounce) cans black beans, rinsed and drained
•
2 (15 ounce) cans butter beans, rinsed and drained
•
1 (15 ounce) can great northern beans, rinsed and drained
•
1 (15 ounce) can black-eyed peas, rinsed and drained
•
1 (15 ounce) can red kidney beans, rinsed and drained
•
1 (15 ounce) can tomato sauce
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1 (14 1/2 ounce) can diced tomatoes, or more to taste
•
1 cup chopped carrots
•
1 cup chopped celery
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1 cup chopped leek
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6 tablespoons tomato paste
•
1 chipotle chile in adobo sauce, chopped
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2 teaspoons smoked paprika
•
1 teaspoon chili powder
Directions
1
Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
2
Cover and cook until vegetables are tender, 4 to 6 hours on Low.