Description
This Vegan 15 Bean Crockpot Chili is the bomb! No weird meat substitutes - no fancy gadgets - just a crockpot, some beans, and a few everyday spices. YUM!!
Ingredients
Scale
- 1 bag Hurst Hambeens 15 Bean Soup Mix
- 1 large Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 3-4 Cloves Garlic, minced
- 1 Jalapeno, minced (optional)
- Hurst Hambeens Seasoning Packet
- 1/4 cup McCormick's Chili Powder
- 2 tsp Cumin
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1 qt Low Sodium Veg Broth (32oz)
- 3 cups Water
- 1 can Tomato Paste (6oz)
- 1 can Fire Roasted Tomatoes (15oz)
- Salt and Pepper to season
- 1 Tbs Masa Harina to thicken (optional)
Instructions
- Remove seasoning packet from beans and set aside.
- Rinse beans and remove any debris
- Add beans to 6qt Crock Pot
- Add diced onion, bell peppers, garlic, and jalapeno and stir
- Add contents of seasoning packet and all remaining spices
- Add veg broth and water, stir to mix very well, and add lid
- Cook on HIGH for 4-5 hrs, occasionally stirring and checking beans for doneness
- Once beans are soft, stir in tomato paste and tomatoes and replace lid
- Simmer on LOW for an additional 30-60 minutes
- Season to taste
- Stir in Masa Flour (if using) to thicken
Notes
Garnish ideas: chopped green onions, chopped white onions, pickled jalapenos, vegan sour cream, avocado