Slow-Cooked Vegan Chili
Last Updated on May 29, 2023 by Heather Reseck
Why Slow-Cooked Chili is My #1 Freezer Food
My freezer is almost always stocked with homemade vegan chili. We use it every Friday night for making haystacks (layered taco salad).
As soon as I run out, I make more. I make a double batch in my 8-quart slow cooker. That big batch of 16 cups of slow-cooked vegan chili will last us about four to five weeks.
Unless I use my stash for a potluck or a Tex-Mex meal or sloppy joe’s, or on baked potatoes, or served with cornbread, or drained and mashed for burritos or tostadas. And that’s just the beginning of the versatility of this vegan bean chili.
Then it’s time to make it again.
It’s such a staple in our house, that I don’t even take the time to label it before I freeze it. We know at a glance what it is. These Tupperware containers get used almost exclusively for chili, so there’s no guesswork involved. They don’t become UFOs (Unidentified Frozen Objects)!
How to Freeze Chili
- Let the chili cool for up to two hours.
- Transfer to freezer containers.
- Label.
- Refrigerate until cold.
- Freeze for up to 6 months.
Slow-Cooked Chili
Equipment
- slow cooker
Ingredients
- 2½ cups dried pinto or red, pink, kidney beans, or black beans (1 pound)
- 6 cups boiling water
- 1 medium onion chopped
- 1 8-ounce can tomato sauce (about ¾ cup)
- 1½ tablespoons chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1½ teaspoons ground coriander
- 2 cloves garlic minced
Instructions
- Sort and rinse beans; place in a 3½-4 quart slow cooker. Pour boiling water over beans and let stand 1 hour.
- Rinse and drain. Add water to cover beans by 1 inch. Stir in tomato sauce, onion, chili powder, paprika, cumin, salt, coriander, and garlic together
- Cover and cook on high 6-8 hours or on low 12-14 hours, until beans are tender and darker in color.
