Tom's Slow Cooker Vegan Chili
I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.
black beans, rinsed and drained
2
(15 ounce) cans
butter beans, rinsed and drained
2
(15 ounce) cans
great northern beans, rinsed and drained
1
(15 ounce) can
black-eyed peas, rinsed and drained
1
(15 ounce) can
red kidney beans, rinsed and drained
1
(15 ounce) can
tomato sauce
1
(15 ounce) can
diced tomatoes, or more to taste
1
(14.5 ounce) can
chopped carrots
1
cup
chopped celery
1
cup
chopped leek
1
cup
tomato paste
6
tablespoons
chipotle chile in adobo sauce, chopped
1
smoked paprika
2
teaspoons
chili powder
1
teaspoon
 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
  Cover and cook until vegetables are tender, 4 to 6 hours on Low.
