Slow Cooker Vegan Chili

I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 246 Calories

Ingredients

• 1 cup chopped celery
• 1 (15 ounce) can tomato sauce
• 1 teaspoon chili powder
• 1 cup chopped carrots
• 2 (15 ounce) cans black beans, rinsed and drained
• 6 tablespoons tomato paste
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (15 ounce) can great Northern beans, rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 2 (15 ounce) cans butter beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, or more to taste
• 1 cup chopped leek
• 1 chipotle chile in adobo sauce, chopped
• 2 teaspoons smoked paprika

Recipe Instructions

Step 1

Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.

Step 2

Cover and cook until vegetables are tender, 4 to 6 hours on Low.