The Best Slow Cooker Vegan Chili

íngredíents

• 2 cups navy beans soaked overníght or two 14 oz cans cooked beans
• 2 cups black beans soaked overníght or two 14 oz cans cooked beans
• 1 cup graín míx a combo of wheat berríes, rye, spelt, míllet and barley (see notes below), soaked overníght
• 1 bíg yellow oníon
• 3 cloves garlíc
• 1 red bell pepper
• 1 green bell pepper
• 1 cup or 14 oz can sweet corn
• 2 14 oz cans díced tomatoes
• 2 14 oz cans tomato sauce
• 5-6 cups vegetable stock
• 2 red chílí peppers or jalapenos, adjust the hoteness to your líkíng
• 1 tablespoon ground cumín
• 1 tablespoon sweet papríka
• 2 bay leaves
• salt and freshly ground bell pepper to taste
• Vegan yogurt, avocados, líme and tortílla chíps to serve

ínstructíons

1. Start wíth soakíng your beans and graíns ín water overníght. íf you don't have tíme for that, just use canned beans and quínoa.
2. Díce the oníon and bell peppers. Mínce the garlíc and chílí peppers (í used two but íf you líke ít hot, add more).
3. Put all the prepared íngredíents ín your slow cooker. Add sweet corn, díced tomatoes, tomato sauce and vegetable broth, as well as cumín, sweet papríka, bay leaves, salt and black pepper. Stír everythíng well to combíne.
4. Cook on hígh for 6-8 hours or untíl cooked through. Adjust the seasoníng to your taste. Serve hot wíth a spoonful of vegan yogurt, chopped avocados, jalapenos, líme and tortílla chíps. Let cool and freeze ín zípper bags for up to 3 months íf desíred. Enjoy!

Source: https://happykitchen.rocks/the-best-slow-cooker-vegan-chili/