Slow Cooker Vegan Chili

This vegan chili straight from the slow cooker is the perfect end to a chilly winter day. And, extra can be frozen and used at a later date.

  • 2 cups Navy beans, soaked overnight
  • 2 cups Black beans, soaked overnight
  • 1 cup Grain mix (or quinoa)
  • 1 lg Yellow onion
  • 3 cloves Garlic
  • 1 med Red bell pepper
  • 1 med Green bell pepper
  • 1 cup Sweet corn
  • 2 14oz cans Diced tomatoes
  • 2 14oz cans Tomato sauce
  • 5-6 cups Vegetable stock
  • 1 tbs Cumin, ground
  • 1 tbs Paprika
  • 2 Bay leaves
  • Salt and pepper to taste

Toppings: Vegan yogurt, avocados, lime, tortilla chips

1. Soak beans and grains overnight in water. Or, use canned beans and quinoa.

2. Add ingredients to slow cooker and stir to combine.

3. Cook for 6 to 8 hours on high.

4. Serve hot with a scoop of vegan yogurt, chopped avocados, lime and tortilla chips.

5. Will last for three months in the freezer.

Serves 8 | Prep Time 15 mins