What kind of beans are in this chili?

This chili uses a hearty mix of black beans, great northern beans, and pinto beans, all drained and rinsed before adding to the slow cooker.

How does this chili get its spicy maple flavor?

The unique spicy maple flavor comes from a combination of a deseeded serrano pepper and pure maple syrup, balanced with ground cumin, coriander, and smoked paprika.

Can I adjust the spice level of the chili?

Yes, you can adjust the spice by using more or less of the serrano pepper, or by leaving some of the seeds in for extra heat if you prefer a spicier chili.

What makes this chili thick and hearty?

The chili thickens as it cooks in the slow cooker, thanks to the combination of three types of beans, shredded sweet potatoes, and quinoa, which absorb the veggie broth.

How long does this chili need to cook in the slow cooker?

This chili cooks on high for 6 to 8 hours in a 5- to 7-quart slow cooker, until it's thick and the sweet potatoes and carrots are soft.

4 years ago

Spicy Maple Slow Cooker Chili
[Vegan]

BR By: Bailey Ruskus

Author Bio

BAILEY RUSKUS, also known as Chef Bai, is a seasoned chef, holistic nutrition, and health... Read More

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A steaming bowl of Spicy Maple Slow Cooker Chili, garnished with fresh cilantro and a dollop of vegan sour cream, ready to be enjoyed.

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Discover more recipes with these ingredients

Spicy Maple Slow Cooker Chili [Vegan]

Dairy Free

Vegan

This chili is not only full of flavor, but it also uses pantry staples!

Ingredients You Need for Spicy Maple Slow Cooker Chili [Vegan]

1 (15-oz [425-g]) can black beans, drained and rinsed
1 (15-oz [425-g]) can great northern beans, drained and rinsed
1 (15-oz [425-g]) can pinto beans, drained and rinsed
1 (8-oz [227-g]) package cremini mushrooms, quartered
2 small sweet potatoes, shredded
1 large tomato, diced
1/2 cup (100 g) quinoa
1 medium serrano pepper, deseeded
1 large carrot, diced
4 cloves garlic, thinly sliced
1 medium yellow onion, diced
1 large orange bell pepper, diced
2 large ribs celery, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, plus more as needed
1 teaspoon black pepper
2 teaspoons (6 g) smoked paprika
1 tablespoon (3 g) finely chopped fresh oregano
1 tablespoon (15 ml) pure maple syrup
4 cups (960 ml) veggie broth
Toppings of your choice (see Bai’s Tip)

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How to Prepare Spicy Maple Slow Cooker Chili [Vegan]

In a 5- to 7-quart (5- to 7-L) slow cooker, combine the black beans, great northern beans, pinto beans, mushrooms, sweet potatoes, tomato, quinoa, serrano pepper, carrot, garlic, onion, bell pepper, celery, cumin, coriander, salt, black pepper, smoked paprika, oregano, maple syrup and broth. Mix the ingredients well, cover the slow cooker and cook the chili on high for 6 to 8 hours, until the chili is thick and the sweet potatoes and carrot are soft.
Taste the chili for salt and add more if needed. Divide the chili among six bowls and serve it with any toppings you’d like.

Notes

BAI’S TIP: The sky’s the limit on what you can top this chili with! My favorites as shown in the photo are: Cashew Cream (page 173), thinly sliced tortillas, sliced scallions, lime wedges, shredded vegan cheese, chopped fresh cilantro, hot sauce, sliced radish and chopped or sliced avocado.