This cheap & easy Slow Cooker Vegetarian Chili is a dump-and-go crockpot meal you can set and forget! This healthy three bean chili is vegan, gluten-free, allergy-free, and full of plant-based protein, veggies, and bold Southwest flavors! A comforting dinner for a crowd or meatless make-ahead and freezer-friendly meal you can meal prep!
This easy vegan chili in the crockpot is a dump-and-go meal you can set and forget! This healthy three bean chili is vegan, gluten-free, allergy-free, and full of plant-based protein, veggies, and bold Southwest flavors! A comforting dinner for a crowd or meatless make-ahead and freezer-friendly meal you can meal prep!
Easy Slow Cooker Vegan Chili (Gluten-Free, Allergy-Free)
Ingredients
- 1 ½ Cups Chopped Vidalia Onion
- 1 15 oz Can No Salt-Added Pinto Beans drained, rinsed
- 1 15 oz Can No Salt-Added Black Beans drained, rinsed
- 1 15 oz Can No Salt-Added Kidney Beans drained, rinsed
- 1 15 oz Can No Salt-Added Yellow Corn drained, rinsed
- 1 15 oz Can No Salt-Added Diced Fire Roasted Tomatoes
- 1 16 oz Jar Thick & Chunky Salsa mild or hot
- 2 Cups Cubed Peeled Sweet Potato I used frozen
- 1 4.5 oz Can ½ Cup Diced Green Chiles
- 1 TB Unsweetened Cocoa Powder
- 1 Tsp Minced Garlic
- 1 Tsp Chili Powder
- ½ Tsp Smoked Paprika
- ½ Tsp Ground Cumin
Method
- Chop and add your onion to the bottom of a large 6-quart slow cooker or crockpot. Turn the slow cooker on high while you prep the rest of the ingredients.
- Open, drain, and rinse your beans and corn before adding them and the rest of the ingredients to the slow cooker. Mix everything together to combine.
- Cover the slow cooker and cook on low for 5-6 hours or high for 3-4 hours.
Notes
*You can use low sodium canned products if you’d like. It doesn’t matter, but you don’t want things to salty if the salsa you choose contains a good amount.
Private Notes
Tried this recipe?
Let us know how it was!
