Three Bean Slow Cooker Chili
One of my (cold-weather) comfort foods is chili. It is packed with protein and is so scrumptious. I created this Three Bean Slow Cooker Chili after a few trial-and-errors. I could easily make chili in the past, but the veg chili came out almost like a soup the first time I made it. Which, although it was a yummy soup, wasn’t quite what I wanted. Now, finally … SUCCESS!! This stuff was the bomb – and better yet, taste approved by some of the more picky (non-veg) people in my life – woooo!!!
Confession time: I didn’t always love, or even like, chili….
I heard a song in my childhood that went something like this … “Ai-yi-yi-yi, a child will never eat chili. So sing one more verse that’s worse than the first. Be sure that it’s foolish and silly.” I later learned that it says, “In China, they never grow chili” – but I would not eat chili for the longest time as a kid because I thought it would taste terrible (thanks to the song). I gained the courage to eat my first bowl of chili. It was warm and filling and had my favourite food (tomatoes), and I loved dipping toast in it – I was sold. Mind you, I would eat around the kidney beans for a while, but I eventually loved the entirety of the dish. Years later, I have perfected my rendition of the classic chili dish to share with you – Three Bean Slow Cooker Chili.
Three Bean Slow Cooker Chili
1 tablespoon vegan butter
1 medium chopped onion (I used half white/half red)
1 large chopped bell pepper (I used yellow in this recipe)
¼ cup shredded carrot
1 package taco seasoning / homemade seasoning
2-2 ½ cups marinara sauce of choice
2 cups vegetable broth
3 cloves garlic minced
1 can diced tomato
2 can black beans drained/rinsed
1 can kidney beans drained/rinsed
1 can lentil drained/rinsed
1 teaspoon ground cumin
1 teaspoon parsley
1 teaspoon dried oregano
1 teaspoon garlic seasoning
salt and pepper to taste
½ teaspoon turmeric optional
1 package veggie ground round (I used Yves)
Warm butter in a skillet on low heat. Add shredded carrot, chopped onion, bell pepper, and minced garlic. Stir veggies together, slowly add one cup of vegetable broth and “taco” seasoning. Occasionally stir until the vegetables are tender.
Add the drained kidney beans, black beans, lentils, diced tomatoes (with juice), and the above combo into a slow cooker. Stir. Add marinara sauce, 1 cup of vegetable broth, spices/herbs, salt, and pepper. Stir.
Cover and cook on low for 8-10 hours (or 4-5 hours on high).
When there is about an hour left of cooking, add in the veggie ground round (I warmed it on the skillet first, but it isn't necessary).
Once finished cooking, you can add any extra salt/pepper/herbs you may want. Serve chili with a pairing of choice or enjoy it on its own. I topped mine with some freshly sliced avocado.
Every time I use my slow cooker for a recipe, it makes me appreciate it so much more. If you don’t already own one, I suggest you invest in one because it is a lifesaver. Prep the ingredients, throw them into a pot, set it for a few hours while you go on with your life and BOOM. You have a delicious meal, like this three-bean slow cooker chili. It’s perfect.
This dish is packed with protein, fibre, iron, vitamin C, immune system boosters, congestion-clearing properties and more! Plus, the three-bean slow cooker chili makes for a wonderful dinner and meal prep.
I hope you enjoy!