When cozy season calls for something hearty and plant-based, this smoky chipotle bean chili delivers all the goods. The slow cooker does the heavy lifting, gently melding spices and veggies into a bowl of savory comfort. Grab your favorite toppings and settle in for a warming meal that’s full of flavor and easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 chipotle pepper in adobo sauce, minced (plus a tablespoon of the sauce)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
First, warm the olive oil in a skillet on medium heat, then add the diced onion and minced garlic. Sauté for about 3 minutes, just until the onion becomes translucent and the garlic is fragrant. Toss in your sliced carrots and chopped bell pepper, giving everything a quick stir before letting them soften for another minute or two.
Transfer your sautéed veggies into the slow cooker. Add the diced tomatoes, both types of beans, minced chipotle pepper (plus that extra spoonful of adobo sauce), ground cumin, and smoked paprika. Pour in the vegetable broth, then give the whole mixture a good stir, ensuring the spices and sauce are well-distributed.
Cover the slow cooker, set the heat to low, and let your chili simmer away for 6 to 8 hours. It’s a largely hands-off process, but if you’re around, give it an occasional stir to keep things cooking evenly. By the end, you’ll have a thick, smoky chili with beans and vegetables that have become delectably tender. Adjust the salt and pepper as desired before serving.
Serve piping hot in bowls, garnished with your favorite vegan toppers—fresh cilantro, sliced avocado, or a dollop of coconut yogurt are all great choices.
This chili is the ultimate vegan comfort dish. It’s perfect for chilly nights, packed with plant-based protein, and sports an appealing smoky spice. If you’re sensitive to heat, feel free to use half a chipotle pepper or omit the adobo sauce. You can bulk it up by adding more veggies, like corn or zucchini, or keep it as is for a pure, bold bean chili. Either way, this slow cooker meal wins on convenience and savory depth—great for feeding a crowd or enjoying speedy leftovers throughout the week.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
