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 jalapeños, it was the perfect cozy meal for a chilly winter night.
Delicious, nutritious, and bursting with flavor - the perfect cozy meal for chilly nights!
Drain and rinse beans. Peel and dice carrots and sweet potatoes.
Place all ingredients into a crockpot.
Turn onto high and cook for 5-6 hours, or until carrots and sweet potatoes are tender.
Add water or vegetable broth if you prefer a thinner chili.
Serve with cornbread, tortilla chips, shredded cheese, sour cream, guacamole, pickled jalapeños, or any other topping you'd enjoy.
Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.