Vegan Chili (Slow Cooker)

Vegan Chili with Eggplant (Slow Cooker)

Let’s welcome the latest addition to the MBMK chili family.  This is the third chili recipe I’ve added to the blog. The first chili recipe was this two-bean turkey chili.  Then, while researching the ketogenic diet, I decided to make a keto-friendly turkey chili at the beginning of 2018.  And now, I’m excited to share this vegan chili that I made using my new Black & Decker slow cooker.  This recipe is jam packed with protein and fiber; 25 grams of protein and 23 grams of fiber per serving.  It’s very satisfying and perfect for meal prep.

All you have to do is dump the ingredients into the slow cooker and just walk away; let the slow cooker work its magic.  In the recipe, I saute the onions and garlic before adding them to the slow cooker to heighten their flavors; however, this step is optional (but recommended).

One quick health related tip: Use low-sodium or “no salt added” versions of the canned beans and vegetable stock.  Your body will thank you for the reducing your sodium intake.

Try this recipe and let me know what you think.  I also recommend that you try this chili with cornbread.  What kind of chili should I do next?

Prep Time: 15 minutes . Cook Time: 6 to 8 hours . Yield: Serves 8

2 16-Oz Cans Black Beans
2 16-Oz Cans Red Kidney Beans
2 16-Oz Cans Cannellini Beans
1 28-Oz Cans Crushed Tomatoes
2+ Cups Low-Sodium Vegetable Stock
2 Cups Yellow Onions, chopped
1 Cup Cilantro, chopped
1 Cup Whole Corn Kernels (frozen or canned)
4 Cloves Garlic, chopped
2 Medium Jalapeno Peppers, chopped
1 Medium Eggplant (~1 1/2 lbs), peeled and chopped into 1/2-inch cubes*
2 Green/Red Bell Peppers, chopped
4 Sprigs Thyme
3 Tbsp Chili Powder
1 Tbsp Smoked Paprika
1 Tbsp Cumin
1 Tbsp Olive Oil
1 Cinnamon Stick
1/2 Tsp Cayenne Pepper
1/2 Tsp Black Pepper
Salt & Red Pepper Flakes to taste

*The smaller the cubes the shorter time the eggplant will take to cook

1. In a skillet heat oil over medium-high heat. Add onions and garlic and cook until fragrant and onions are translucent (5 to 8 minutes); stir occasionally. This step is optional but recommended to bring out the flavor of the onions and garlic.

2. Transfer cooked onions and garlic to slow cooker. Add remaining ingredients (except for salt and cilantro) to slow cooker and mix well. Set slow cooker to high and cook until eggplant is soft. Depending on the eggplant this may take 5 to 8 hours.

3. When chili is cooked, add salt to taste and stir in cilantro. Serve warm.

Nutrition per serving: 441 Cals; 79g Carb; 3g Fat; 25g Protein; 23g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer[/ezcol_2third_end]

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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