Description
This Easy Slow Cooker Vegan Chili is a hearty, flavorful plant-based dish perfect for cozy meals. Combining a variety of beans and soyrizo with a blend of spices and salsa, it simmers slowly to develop rich flavors. Topped with fresh avocado, cilantro, and red onion, it makes a satisfying and nutritious entree ideal for meal prep or family dinners.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ cup red onion, diced
- 1 jalapeno, minced
- 3 cloves garlic, minced
- 12 ounces soyrizo
- 15 ounce can black beans, drained and rinsed
- 15 ounce can pinto beans, drained and rinsed
- 15 ounce can kidney beans, drained and rinsed
- 32 ounces salsa
- 2 tablespoons chili seasoning
- 2 cups vegetable broth
Toppings
- 1 avocado, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- ¼ cup red onion, diced
Instructions
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced red onion and minced jalapeno, cooking for 3-4 minutes until softened. Then, add the minced garlic and cook for an additional minute until fragrant.
- Cook Soyrizo: Add 12 ounces of soyrizo to the skillet. Cook and crumble the soyrizo for 6-8 minutes until it is nicely browned and heated through.
- Prepare Beans in Slow Cooker: Pour the drained and rinsed black beans, pinto beans, and kidney beans into the slow cooker.
- Combine Ingredients: Add the cooked soyrizo mixture to the slow cooker with the beans. Pour in 32 ounces of salsa, 2 tablespoons of chili seasoning, and 2 cups of vegetable broth. Stir everything together until well combined.
- Slow Cook the Chili: Cover and cook on low for 6-8 hours, or on high for 4-5 hours, allowing the flavors to meld and the chili to thicken.
- Serve with Toppings: Spoon the chili into bowls and top with thin slices of avocado, chopped fresh cilantro, and diced red onion as desired for added freshness and flavor.
Notes
- You can adjust the spiciness by adding more or less jalapeno according to your taste.
- For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- Soyrizo can be substituted with other plant-based ground meat alternatives if preferred.
- Leftovers keep well in the fridge for up to 4 days and freeze nicely for future meals.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) or 4-5 hours (high setting)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
