Crock-Pot Chili: Whole Food Plant-Based

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The CrockPot is my favorite way to make chili. It’s so easy and makes the house smell delicious all day! Enjoy it along with my easy vegan Cornbread.

Chili: Whole Food Plant-Based
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Chili: Whole Food Plant-Based

Servings

4-6

servings
Prep time

15

minutes
Cooking time

6-8

hours

Ingredients

  • 2 15-ounce cans tri-beans (kidney, pinto, black bean mix), drained and rinsed

  • 1 15-ounce can black beans, drained and rinsed

  • 1 15-ounce can lentils, drained and rinsed

  • 1 6-ounce can tomato paste

  • 1 or 2 15-ounce cans diced tomatoes

  • 2 celery ribs, finely diced

  • 1 onion, diced

  • 1 to 2 mixed colored bell peppers, chopped

  • 3 garlic cloves, minced

  • 2 cups water or vegetable broth

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon granulated onion

  • 1 teaspoon granulated garlic

  • 1 teaspoon salt-free seasoning or salt substitute

  • ½ teaspoon paprika

  • ½ teaspoon dried oregano

  • black pepper to taste

  • Optional: ½ to 2 jalapeños or other spicy chilis*

  • Optional: Date sugar or other sweetner as needed to balance tomato flavor

Directions

  • Add all ingredients to a 6 or 7 quart Crock-Pot and stir to combine.
  • Cover and cook on high for at least 4 hours or on low 7 to 8 hours.
  • Taste and adjust seasonings or add date sugar as needed to balance the flavor.
  • Serve with cornbread.

Recipe Video

Notes

  • Feel free to cook this on the stovetop if you do not have a Crock-Pot. Use a large pot or dutch oven, add all ingredients, and cook for at least 30 minutes to an hour (or longer for even better flavor).
  • If you don’t have fresh jalapeños you can use a little cayenne pepper, jalapeño powder, or hot sauce to add a spicy kick to your chili. Or of course you can omit it completely if you don’t want the extra heat.