Another great recipe for all my vegan or vegetarian friends out there! And, even if you’re not vegan? You’ll still enjoy this savory, spicy vegan chili recipe. It’s packed with fiber and a surprising amount of protein.
And it’s super easy to make. There’s just one step…really! Throw all ingredients into a slow cooker (also called a crock pot), set the timer and temperature and walk away. Eight hours later, you’ve got a delicious meal ready to eat.
Don’t have a slow cooker?
Consider investing in one because it’s one of those essential kitchen tools that really helps take a lot of work out of preparing healthy meals. You can find one for under $50 bucks at stores like Target.
From Fitness Magazine
Makes 4 servings
Ingredients
- Nonstick cooking spray
- 1 tbsp chopped canned chipotle pepper in adobo sauce
- 1 oz unsweetened baking chocolate, chopped
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tbsp chili powder
- 1/2 tsp cinnamon
- 4 garlic cloves, minced
- 3 15-oz cans low-sodium black beans, drained and rinsed
- 3/4 lb sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 1/2 cups fresh or frozen corn kernels (use organic if you can)
- 1 green bell pepper, sliced
- 1 28-oz can diced tomatoes
- 1/4 cup finely shredded cheddar
- 2 tbsp chopped fresh cilantro
Directions
- Coat the inside of a slow cooker with cooking spray. Combine chipotle pepper, chocolate, cumin, oregano, chili powder, cinnamon, garlic, black beans, sweet potatoes, corn, bell pepper, and tomatoes in cooker; cook on low 8 hours.
Nutritional Facts
Per serving: calories 396, protein 18g, carbs 71g, fat 6g (3.5 saturated), fiber 18g, sodium 458mg
Do you love chili as much as I do? Try these recipes: Vegan Espresso Black Bean Chili and Amber Ale Turkey Chili.
My Flat & Happy Recipe Guide is filled with meals that taste good and are good for you.
Available in print, PDF and iBooks format.
