Check out this recipe-in-the-works for Slow Cooker 3 Bean Chili - a hearty gluten-free vegan meal chockful of healthy ingredients.
Slow Cooker 3 Bean Chili
Equipment
- Slow Cooker
Ingredients
- 1 large onion - (red or yellow), diced
- 2 large carrots - diced
- 3 stalks celery - diced
- 1 medium sweet potato - (unpeeled), diced
- 3 large cubanelle peppers - (remove seeds), diced
- 2 large jalapeno peppers - (remove seeds), diced
- 4 cloves garlic - minced
- 1 15 oz can black beans - drained and rinsed
- 1 15 oz can pinto beans - drained and rinsed
- 1 15 oz can red kidney beans - drained and rinsed
- 1 15 oz can fire-roasted diced tomatoes
- 1 6 oz tomato paste
- 3 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- ½ teaspoon cinnamon
- ½ teaspoon Himalayan cooking salt
- ¼ teaspoon ground black pepper
- 32 oz vegetable broth - (low sodium)
Instructions
- Add all ingredients to the slow cooker and stir to mix
- Cover and cook on high for 4 hours or on low for 7 to 8 hours
Notes
Slow Cooker 3 Bean Chili Review
I've been tweaking a delicious slow cooker vegan chili recipe I discovered on happyhealthymama.com. I think it's just about there, but I would value your feedback. If you make this dish, please share your thoughts in the comments below. Any suggestions?
About Test Kitchen Recipes:
Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.
I welcome questions and comments!