A vegan slow cooker chili that even the biggest carnivores will love, yes it’s possible! I have been working on this recipe for probably a year. We actually like to eat chili all year long, I mean, why not?! But since winter is coming to a close (especially for us southerners) I need to get this family favorite out of my brian and on your table!
Some of these links are Amazon affiliate links. That means if you click on a link and buy that item (or something totally different) Messy Adventure gets a small percentage at no extra cost to you. It’s one of the small ways you can help bloggers like myself make this whole dream a little more attainable. Thanks friend!
Secret Slow Cooker Chili (shhhh it’s vegan)
- Food processor or blender, slow cooker
- 1 pound bag of dry kidney beans
- 1 28 oz can of diced tomatoes preferably without salt
- 1 12 oz jar of favorite salsa mild to hot depending on your desired level of heat
- 1 onion
- 1 10-12 oz bag of frozen or fresh butternut squash
- 4-5 carrots
- 1 onion
- 1 small batch of kale
- 1 & 1/2 tsp cumin, chili powder, paprika, dried oregano
- 1 tbs sea or pink salt plus another 1/2 teaspoon
- The night prior to cooking your chili cover beans with an abundance of water and leave overnight to soak. You can leave on counter with towel or lid over the bowl.
- When ready to cook rinse beans well
- Add beans to slow cooker
- Add can of tomatoes
- Fill empty can with filtered water and add
- Add 1 tablespoon of salt (a pinch less if can of tomatoes has salt)
- Turn slow cooker on low and top with lid
- Rinse carrots and kale
- Using your food processor (or blender) blend carrots until they are finely diced
- Add carrots to the slow cooker
- Tear leaves of kale off stems and blend until finely chopped and add to chili
- Dice onion
- Add onion, bag of butternut squash, and salsa
- Add 1 tsp of cumin, chili powder, paprika, oregano and stir well to incorporate
- Add remaining half tsp of salt, cumin, chili powder, paprika, oregano
- Stir again and make sure all the beans are completely submerged under the liquid
- Cook on low for 8 hours
People are afraid to cook with dry beans and I get it. It’s one extra step but beans are truly an amazing way to fill up your family with some really good nutrients and when cooked properly the propensity to cause gas is lessoned, if not eliminated. With that said they are full of great for you fiber and if that is not something that your body is used to then it may take an adjustment. But it’s a good kind of adjustment because for the most part we all need more fiber in our diets.
If you have an instant pot you can cook your beans in the it without having to soak them and then just move onto the chili starting with step 2. I would even use the delicious broth that you made cooking the beans instead of water. I have done this before and it turned out great. Click here or here for a few links to blog post about cooking dried beans in the instant if you are interested in giving it a shot. These are not my links but I trust the sources.
My favorite way to enjoy this chili is over a big salty baked potato but it stands up well served alone too. Give it a try and come back to tell me what you think!
Live well friends,