Plant-Based Plates: Spicy Maple Slow Cooker Chile

Plant-based chef Bailey Ruskus is a professional chef, a cookbook author, a holistic nutritionist, a health coach and host of The Plant Remedy podcast. Classically trained at Le Cordon Bleu in San Francisco, she uses her culinary expertise to create rich flavours with clean, nourishing ingredients and help people heal from chronic illness through good food and a healthy mindset. We’re honoured to share some of her favourite recipes—you’ll want to make these at home, stat! —Vita Daily

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Spicy Maple Slow Cooker Chile

When you’re vegan, chili is something you can actually live off of. The main vegan staples are beans, rice and quinoa, and although it may seem boring at first, the options between legumes and grains are actually endless. Fiber, plant-based protein and complex carbs play a crucial role in our overall health and an equally crucial role in variety in vegan recipes. Chili is as classic as it gets, with so many flavors and opportunities to sneak in veggies and nutrients. Like any good soup, this recipe will get better with time—and since it’s a slow cooker recipe, it’s truly a fuss-free twist on a classic and so dang good.

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
½ 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 tsp ground cumin
1 tsp ground coriander
1 tsp salt, plus more as needed
1 tsp black pepper
2 tsp (6 g) smoked paprika
1 tbsp (3 g) finely chopped fresh oregano
1 tbsp (15 ml) pure maple syrup
4 cups (960 ml) Immune-Boosting Veggie Broth (page 170)
Toppings of your choice (see Bai’s Tip)

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. 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. Makes 6 servings.

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