Are you ready to tantalize your taste buds with a hearty, wholesome dish that’s as easy to prepare as it is delicious? Look no further than this Crock Pot Three Bean Taco Vegan Chili! Packed with protein-rich beans, vibrant vegetables, and a kick of spices, this chili is not only a feast for the senses but also a guilt-free indulgence that will leave you craving more. Perfect for busy weeknights or cozy weekends, this recipe will have your family and friends begging for seconds. Dive into this flavorful journey and discover how to create a warm bowl of comfort that’s sure to impress!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Drain and rinse all three types of beans thoroughly in a colander, ensuring no excess liquid remains.
- Finely chop the onion and bell pepper into uniform, small pieces to ensure even cooking and distribution of flavors.
- In a large crock pot, combine the drained black beans, kidney beans, and pinto beans.
- Add the entire can of diced tomatoes, including the liquid, directly into the crock pot.
- Sprinkle chili powder, cumin, salt, and pepper over the bean and tomato mixture, stirring gently to ensure all ingredients are well-coated with the spices.
- Add the chopped onion and bell pepper to the crock pot, mixing thoroughly with the beans and spices.
- Cover the crock pot and set to low heat setting for 6 hours, allowing the flavors to meld and beans to become tender.
- Stir the chili occasionally during cooking to prevent sticking and ensure even heat distribution.
- After 6 hours, taste and adjust seasoning if needed, adding more salt, pepper, or spices to suit your preference.
- Serve hot, optionally garnishing with fresh cilantro, sliced avocado, or vegan sour cream.
Tips
- Rinse Your Beans: Make sure to drain and rinse your canned beans thoroughly to remove excess sodium and improve the overall flavor of your chili.
- Chop Uniformly: When chopping your onion and bell pepper, aim for small, even pieces. This ensures they cook evenly and blend well with the other ingredients.
- Layer Your Ingredients: Start by adding the beans to the crock pot, followed by the tomatoes and spices. This layering helps to distribute flavors more effectively as they cook.
- Don’t Rush the Cooking: Allow the chili to simmer on low for the full 6 hours. This slow cooking process melds the flavors beautifully and ensures the beans are tender.
- Adjust Seasoning: After cooking, taste your chili and feel free to adjust the seasoning. A little extra chili powder or cumin can elevate the flavor to your liking.
- Garnish Creatively: Serve your chili with fresh cilantro, sliced avocado, or a dollop of vegan sour cream to add a refreshing touch and enhance the presentation.
- Make It Ahead: This chili keeps well in the fridge and tastes even better the next day, making it a perfect make-ahead meal for busy days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
