Vegan Apple Chili

• servings: 8 servings
• active time: 2 minutes
• total time: 6 hours 2 minutes

Ingredients

1 large red onion, (diced)

4 cloves garlic, (minced)

1 large red apple, (diced, *See post notes for other apples)

15 oz kidney beans, (drained and rinsed, 270g)

15 oz pinto beans, (drained and rinsed, 260g)

15 oz fire roasted tomatoes (425g)

2 cups vegetable stock (480g)

1 cup apple juice (240g)

1/2 cup dried lentils (100g)

1 6oz can tomato paste (170g)

2 chipotles in adobo + 1 tbsp adobo sauce, (chopped)

1/2 tbsp chili powder

1/2 tbsp smoked paprika (sub for regular, we just like the smoky flavor)

1/2 tbsp cumin

1/2 tbsp cinnamon

1/2 tsp salt

1/2 tsp pepper

green onions

avocado

dairy free sour cream

vegan shredded cheese

Directions

Add all the remaining ingredients and stir well. Place lid on slow cooker. Cook on high for 3 hours or low for 6 hours.

Serve warmed with any sides and add any additional toppings.

Let leftovers cool and store in air tight container for up to 7 days.

Nutrition

• Calories: 262 kcal
• Total Fat: 1 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.7 g
• Sodium: 644 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 15 g
• Total Sugars: 12 g
• Protein: 14 g