Crockpot Vegan Chili Recipe

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Crockpot Vegan Chili Recipe

Lately, Sundays have been “crockpot” days in our house. With cooler weather, football on ALL day, and a bunch of last minute errands/projects/etc., it’s been really nice to spend only a few minutes prepping dinner – and just let it sit. Yesterday, I made a vegan, gluten free, crockpot chili – so many of you asked me for the recipe, so I thought I’d share it here!

We had a few random cans of tomatoes, beans, and peppers in our pantry plus some carrots and sweet potatoes, so I thought it would be delicious all mixed together, and it was! Paired with homemade cornbread and topped with guacamole and pickled jalapeƱos, it was the perfect cozy meal for a chilly winter night.

Enjoy!

xo

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Crockpot Vegan Chili

Delicious, nutritious, and bursting with flavor - the perfect cozy meal for chilly nights!

Prep Time 20 minutes
Total Time 5 hours 20 minutes

Ingredients

  • 1 15 oz. black beans
  • 1 15 oz. chickpeas
  • 1 15 oz. white beans
  • 1 4.5 oz. green chiles
  • 2 6 oz. tomato paste
  • 2 14.5 oz. diced fire roasted tomatoes
  • 1 28 oz. crushed tomatoes
  • 3 carrots diced
  • 2 sweet potatoes diced
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon chili powder
  • water or vegetable broth to thin, if desired
  • salt and pepper to taste

Instructions

  1. Drain and rinse beans. Peel and dice carrots and sweet potatoes.

  2. Place all ingredients into a crockpot.

  3. Turn onto high and cook for 5-6 hours, or until carrots and sweet potatoes are tender.

  4. Add water or vegetable broth if you prefer a thinner chili.

  5. Serve with cornbread, tortilla chips, shredded cheese, sour cream, guacamole, pickled jalapeƱos, or any other topping you'd enjoy.  

Recipe Notes

Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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