Let me preface this by saying that most of the photos in this post are not vegan. The chili is 100% vegan, but I chose to top mine with cheddar cheese and an egg, along with corn chips and hot sauce (if you’re digging this idea, you can check out my Frito Chili Pie recipe here).

If you want a vegan version, though, then make this chili as is and call it a day! You can still top it with corn chips if you want, and I’d recommend sliced avocado as well for a creamy element. This chili literally makes itself and is super cheap, too. I guarantee you’ll be glad this is waiting for you in the slow cooker after a long winter’s day!

INGREDIENTS

• 1 - 15 oz. can black beans

• 1 - 15 oz. can pinto beans

• 1 - 15 oz. can dark red kidney beans

• 1 - 11 oz. can fiesta corn

• 1 - 8 oz. can tomato sauce

• 2 c. vegetable broth

• 1 red bell pepper, chopped

• 1 green or yellow bell pepper, chopped

• 1 red onion, chopped

• 1/2 t. smoked paprika

• 1/2 t. ancho chili powder

• 1/2 t. cumin

• Salt, pepper & red pepper flakes, to taste

STEPS

Place all ingredients in a slow cooker and cook on high, covered, for three hours. Remove the lid and cook for an additional hour (this allows the chili to thicken up a bit). Top with desired toppings, or eat on its own for a 100% vegan high protein meal.