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Easy Slow Cooker Vegan Chili (Gluten-Free, Allergy-Free)

Author: Diana
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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!

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

  1. 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.
  2. 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.
  3. 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.

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