Vegan Crockpot Chili
This Vegan Crockpot Chili is loaded with so much flavor, you’ll never miss the meat! It's easy to make with a blend of delicious spices, colorful veggies and three types of beans, all simmered together in a slow cooker to make a hearty meal. The perfect easy dinner option that’s great for feeding a crowd!
Servings: 8 servings
Ingredients
- 1 onion medium , chopped
- 1 green bell pepper medium, chopped into small pieces
- 4 cloves garlic pressed (or finely minced)
- 3 cups vegetable broth
- 15 ounce tomato sauce
- 15 ounce diced tomatoes
- 15 ounce kidney beans drained and rinsed
- 15 ounce great northern beans drained and rinsed
- 15 ounce black beans drained and rinsed
- 1 tablespoon baking cocoa**
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ⅛ teaspoon cayenne pepper
- 1 cup frozen corn added in later
- Salt to taste I like this without any salt at all but add as desired
Instructions
- In a large slow cooker, add all of the ingredients MINUS the corn. Mix well and cook for 2-3 hours on HIGH or 4-5 hours on LOW.
- 30 minutes before serving, add in the corn and allow the chili to continue cooking until the corn is cooked through.
- Serve and ENJOY! Store in the fridge in an airtight container for up to a few days.
Video
Notes
**Many people have pointed out to me that the video calls for cinnamon. I just messed up when editing the video. The recipe calls for COCOA
Nutrition
Calories: 260kcal | Carbohydrates: 50g | Protein: 16g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 762mg | Potassium: 995mg | Fiber: 15g | Sugar: 5g | Vitamin A: 592IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 5mg
