Slow Cooker Chunky Bean Chili

Nothing says fall like a big, hearty bowl of piping hot bean chili. And this version, packed with beans, vegetables and spices, definitely won’t disappoint.

We opted for organic, low sodium beans and vegetables to keep this Chunky Bean Chili as healthy as possible but either way, be sure to rinse your canned foods after draining them to reduce the sodium count.

And if you’re afraid you’ll miss the meat in this chili recipe (we’re pretty sure you won’t!), feel free to add seitan crumbles. Since this meat replacement typically comes already cooked, you can toss it in the crockpot five minutes before you plan to serve your chili so it’s as warm as the rest of your chili!

Looking for more slow cooker soup recipes? Check out our delicious Slow Cooker Loaded Veggie Soup recipe.

Ingredients:

• 2, 15 oz. cans dark red kidney beans, drained
• 1, 15 oz. can black beans, drained
• 1, 15 oz. can of garbanzo beans, drained
• 1, 28 oz. can fire roasted diced tomatoes
• 1 cup low sodium vegetable broth
• 1 cup frozen corn
• 3 cloves minced garlic
• ½ white onion, chopped
• 1 red bell pepper, chopped
• 2 heads baby bok choy, chopped
• 3 Tbsp. chili powder
• 2 tsp. cayenne pepper
• 1 tsp. oregano
• Salt and pepper, to taste
• Optional: Seitan crumbles

Directions:

1. Add all ingredients to slow cooker.

2. Cook vegetarian chili on high for 4 hours or low for 8 hours.