This chili recipe is ideal for the slow cooker. Preferably you'll want to use one that's 6 quarts. I stumbled upon my slow cooker at "Wally World" for $20 many moons but you can still get one at a reasonable price at Target, Amazon, Costco, etc.
INGREDIENTS
16 oz mushrooms (diced)
1 red pepper (diced)
1 green pepper (diced)
1 yellow onion (diced)
4 butter potatoes (peeled and diced)
3 medium carrots (diced)
3 cloves of garlic (minced)
1 15oz can kidney beans (drained)
1 15oz can black beans (drained)
1 15oz can tomato sauce
1 15oz fire roasted tomatoes
2 1/2 cups vegetable broth
2 pickled jalapeños (diced)
2 tbsp pickled jalapeño brine
1 bunch of kale
1 1/2 tsp smoked paprika
2 tsp ground cumin
1/2 tsp black pepper
1/4 cup chili powder
1/2 tsp salt
3 tbsp molasses
INSTRUCTIONS
Prep, chop, and add all ingredients except the kale to the slow cooker. Stir to combine. If you're cooking on low, cook for 6-8 hours. If you're cooking on high, cook for 4-6. When the carrots and potatoes are tender and the chili has thickened, the chili is done. Add the kale with about 20 minutes to spare in cook time. Add additional salt to taste.
STOVE TOP INSTRUCTIONS
You can also make this chili on the stove top if needed. You'll want to start by sautéing the red and green peppers, onions, carrots, and mushrooms in 2 tablespoons of olive oil for 7-10 minutes on medium heat until they are tender.
Add the garlic, smoked paprika, cumin, black pepper, chili powder, and salt. Sauté for a minute. Add the potatoes, kidney beans, black beans, tomato paste, fired roasted tomatoes, jalapeños, jalapeños brine, and vegetable broth. Stir to combine and let it come to a simmer. Reduce the heat if needed to maintain a simmer for 30 minutes. Add the kale and let simmer until the kale is cooked completely, about 5-10 minutes. Add additional salt to taste.
Garnish with your favorite chili toppings and enjoy!
You can serve with Cheddar Jalapeño Bread for the optimum vegan chili experience.
