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RECIPE
18 INGREDIENTS4 STEPS1hr 40min

Slow Cooker Vegan Chipotle Chili

Editor's Choice
Whether you use a slow cooker or the Instant Pot, you'll be rewarded with this savory, meatless chili.

Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Slow Cooker Vegan Chipotle Chili Recipe | SideChef
Whether you use a slow cooker or the Instant Pot, you'll be rewarded with this savory, meatless chili.

Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Cotter Crunch
Nutrition Specialist for Gluten Free eating
http://www.cottercrunch.com/
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Estimated Total: Estimated Total:
Fulfilled by
Cotter Crunch
Nutrition Specialist for Gluten Free eating
http://www.cottercrunch.com/
1hr 40min
Total Time
$1.07
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 Tbsp
1
Medium  Red Onion , diced
3 cloves
2
Bell Peppers , chopped
2 Tbsp
Chili Powder
1 Tbsp
Ground Cumin
1 can
(14.5 oz)
Chickpeas , drained
1 can
(15.5 oz)
Red Kidney Beans , drained
1 can
(15 oz)
Fire Roasted Diced Tomatoes
2/3 cup
Vegetable Broth
less broth for thicker chili
1/2 cup
Zucchini , diced
or Bell Pepper
3 Tbsp
replace all with 2 tbsp tomato sauce or other hot sauce for less spicy
1/4 cup
Tomato Paste
1 tsp
or Sea Salt
to taste
Shredded Cheese
to taste
to taste
Fresh Cilantro , chopped
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Nutrition Per Serving

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CALORIES
399
FAT
4.1 g
PROTEIN
21.7 g
CARBS
67.3 g

Author's Notes

See step 5 for Instant Pot instructions. The flavor of adobo can be too spicy for some. If you have New Mexico or Anaheim chiles, feel free to swap them for the chipotle peppers.

Cooking Instructions

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Step 1
Add Olive Oil (1 Tbsp) to a skillet over medium heat. When hot, add and sauté Red Onion (1) , Garlic (3 cloves) , and Bell Peppers (2) for 3-5 minutes. Once cooked, transfer to the slow cooker.
Step 2
Add the Chili Powder (2 Tbsp) , Ground Cumin (1 Tbsp) , Chickpeas (1 can) , Red Kidney Beans (1 can) , Fire Roasted Diced Tomatoes (1 can) , Vegetable Broth (2/3 cup) , Zucchini (1/2 cup) , Chipotle Peppers in Adobo Sauce (3 Tbsp) , and Tomato Paste (1/4 cup) to the slow cooker. Cook on high for 90 minutes or low for 3 hours.
Step 3
Instant pot option: Add onion, garlic, bell peppers, and oil to the instant pot. Press sauté option and cook for 3-5 minutes (stirring) or until onion and peppers are softened. Turn off sauté. Add the remaining ingredients (minus salt and pepper + toppings) to the instant pot. Stir to combine. Secure with lid and press manual cook (sealed) for 20 minutes followed by slow release.
Step 4
After the chili has been cooked by either method, stir in Kosher Salt (1 tsp) and Ground Black Pepper (to taste) and serve with toppings of choice. Ex: Fresh Cilantro (to taste) , Shredded Cheese (to taste) , and Jalapeño Peppers (to taste) .
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Nutrition Per Serving
Calories
399
% Daily Value*
Fat
4.1 g
5%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
67.3 g
24%
Fiber
18.1 g
65%
Sugars
8.4 g
--
Protein
21.7 g
43%
Sodium
958.9 mg
42%
Vitamin D
--
--
Calcium
154.7 mg
12%
Iron
7.0 mg
39%
Potassium
1277.8 mg
27%
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