Vegan Slow Cooker Chili

This Vegan Slow Cooker Chili is perfect for Labor Day gatherings or any day you want a hearty, comforting meal without spending hours in the kitchen. Packed with beans, vegetables, and spices, its a flavorful dish that satisfies vegans and non-vegans alike.

Ingredients:

• 2 cups diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, diced optional for extra heat
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 cups vegetable broth
• 1/4 cup chopped fresh cilantro for garnish

Instructions:

Put diced tomatoes, kidney beans, black beans, corn, onion, garlic, bell peppers, chili powder, cumin, paprika, oregano, salt, and pepper in a slow cooker

If you want to add jalapeo, do so now

Add the vegetable broth and mix everything together

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the flavors blend and the vegetables are soft

Serve hot with chopped cilantro on top

Have fun