Easy Vegan Dinner, Slow Cooker Chili

Up your chili game with the heirloom Ayocote bean in this easy vegan slow cooker dinner recipe! 

Ayocote Bean Plant-Based Chili Recipe

It is often described as the “gateway” bean for those starting to embracing a plant-based diet. This bean is humongous and “meaty.” This beautiful bean has a thick skin but once you bite into the bean it melts into your mouth. The flavor of this bean is between a chickpea and a fava bean. The Ayocote bean is originally from Central America and was one of the first cultivated crops of the New World. 

Make this comfort food vegan recipe today!

Heirloom Slow Cooker Chili

 

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Prep Time

15 Minutes

Cook or Chill Time

5 Hours

Total Time

5 Hours 15 Minutes

 

Heirloom beans are making a come back. Add them to this chili to provide maximum flavor and nutrition. You will need a slow-cooker to make this recipe.

Author: True Forage

Recipe Type: Entree

Cuisine: American

Yield: 6 cups

Ingredients

• 1 cup Ayocote Beans - dried
• 1 cup Flor de Mayo Beans - dried
• 1 cup Red Silk Beans - dried
• 1.5 14.5 oz can Fire Roasted Diced Tomatoes
• 1.5 cups chopped red onion
• 1.5 oz chili seasoning*
• 9 cloves garlic minced
• 6 cups vegetable stock
• 3 cups water
• 2 cups of any combination of corn, carrot, celery, zucchini, sweet pepper
• Garnish: fresh cilantro and /or green onions or avocado

*Chili seasoning:

• 2 Tbsp chili powder
• 2 Tbsp cumin
• 2 tsp paprika
• 2 tsp oregano
• 2 tsp dried parsley
• 1 tsp dried basil
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp crushed red pepper
• 1 tsp salt
• ¼ tsp ground pepper
• Optional: dried kombu seaweed

Instructions

1. Place all 3 cups of beans into a large bowl, fill with water until beans are fully submerged and water level is about 3 inches above the beans. Add 2 tbsp of apple cider vinegar. Let the beans soak for about 6 hours or overnight.
2. After soaking rinse the beans then add the beans to the slow cooker pot.
3. Prep the rest of the ingredients from Fire roasted diced tomatoes through water and place into the pot with the beans.
4. Add inch of dried Kombu seaweed if using.
5. Cover the pot and start slow cooker, 4-5 hours on high or 7-8 hours on low.
6. Before the last half hour of cooking add the combination of corn, carrot, celery, zucchini, sweet pepper to cooker.
7. When cooker turns off, allow to cool for 10 minutes, gently stir.
8. Serve in a bowl and garnish with cilantro, green onions, avocado, if using.

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Enjoy!