Description
This hearty slow cooker vegan chili features a rich base of beans and tomatoes, enhanced by a creamy smoky red pepper cashew swirl. It’s designed for minimal effort with maximum flavor, perfect for meal prep or a cozy weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika (plus more for swirl)
- 1/2 tsp unsweetened cocoa powder
- 1 tsp salt (plus 1/4 tsp for swirl)
- 1/2 tsp black pepper
- 1 can (28 oz / 800 g) diced tomatoes, undrained
- 1 can (6 oz / 170 g) tomato paste
- 3 cups (700 ml) vegetable broth
- 1 can (15 oz / 425 g) black beans, rinsed and drained
- 1 can (15 oz / 425 g) kidney beans, rinsed and drained
- 2 large red bell peppers
- 1 cup (120 g) raw cashews, soaked in hot water for 30 minutes and drained
- 1/2 cup (120 ml) cold water
- 1 tbsp lemon juice
- 3 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Sauté Aromatics and Spices: Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and green bell pepper and sauté for 5–7 minutes, until softened. Add the minced garlic, chili powder, cumin, oregano, 1 tsp smoked paprika, and cocoa powder. Cook, stirring constantly, for 1 minute until fragrant.
- Slow Cooker Assembly: Transfer the sautéed mixture to a large slow cooker. Add the undrained diced tomatoes, tomato paste, vegetable broth, rinsed black beans, rinsed kidney beans, 1 tsp salt, and black pepper. Stir all ingredients together gently until combined.
- Cook the Chili: Cover the slow cooker and set it to cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Avoid removing the lid during cooking, as this extends the required cook time.
- Prepare Cashew Swirl (Roast Peppers): While the chili cooks, prepare the smoky red pepper cashew swirl. Preheat your oven to 400°F (200°C). Place the whole red bell peppers on a baking sheet and roast for 25–30 minutes, turning halfway, until the skins are blackened and blistered.
- Prepare Cashew Swirl (Blend Ingredients): Transfer the roasted peppers to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. Peel off the skins and discard the stems and seeds. In a high-speed blender, combine the peeled peppers, soaked and drained cashews, 1/2 cup cold water, lemon juice, 1 tsp smoked paprika, and 1/4 tsp salt. Blend until completely smooth and creamy.
- Integrate the Swirl: Approximately 1 hour before the chili is finished cooking, uncover the slow cooker. Add about two-thirds of the prepared cashew swirl to the chili in several dollops. Use a spoon or knife to gently create an S-shape or ribbon pattern; gently swirl but do not fully incorporate. Re-cover and continue cooking for the final hour.
- Serve and Garnish: Ladle the hot chili into bowls. Drizzle the remaining Smoky Red Pepper Cashew Swirl over the top of each serving and garnish generously with fresh chopped cilantro.
Notes
Soaking the cashews is essential for achieving a perfectly smooth, non-gritty cream base for the swirl. For best flavor, do not skip sautéing the aromatics before adding them to the slow cooker. If the chili becomes too thick during the final hour of cooking, add a splash more vegetable broth to reach the desired consistency.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 15 g
- Cholesterol: 0 mg