Smoky Three-Bean Vegetarian Chili

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano or green bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp salt
• 1 cup vegetable broth
• 1 tsp unsweetened cocoa powder
• 1 avocado, diced, for serving
• 0.25 cup chopped green onions, for serving

Instructions

1. Add the black beans, kidney beans, pinto beans, and crushed tomatoes to the slow cooker insert.
2. Stir in the diced onion, red bell pepper, poblano pepper, and garlic.
3. Sprinkle in the chili powder, smoked paprika, cumin, and salt, then pour in the vegetable broth and stir everything together well.
4. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the vegetables are soft and the flavors have melded.
5. Check doneness by tasting a piece of bell pepper; it should be tender, not crunchy, and the chili should smell fragrant rather than sharply of raw onion.
6. Stir in the cocoa powder during the last 20 minutes of cooking; it adds richness without making the chili taste like chocolate.
7. If the chili looks thinner than you like, remove the lid for the last 30 minutes of cooking on HIGH to let some liquid evaporate and the chili thicken.
8. Taste and adjust salt or chili powder to your preference.
9. The chili is ready when it is thick enough to hold its shape on a spoon rather than pooling into a puddle.
10. Ladle into bowls and top with diced avocado and chopped green onions before serving.

Tips

Why You'll Love This

• Completely plant-based and high in fiber
• Naturally low in fat and cost-effective
• Freezes well in individual portions
• Easy to make spicier or milder to taste

Nutrition

Nutrition values are estimated per serving based on the ingredients used.