Well guys, it’s Thursday and the trailer is packed. We are both not working tomorrow since we head out on another camping adventure. Tonight’s blog will have to be a tad quick since we are so busy packing and stuff. We’ll make up tomorrow with a big post!
Dinner tonight was a wonderful vegan crockpot chili, full of rich flavors and wholesome ingredients. This crockpot has onions, bell peppers, zucchini, rutabaga, celery and my home made Crockpot Beans. There is some prep work in this recipe as the beans have to be made the day before.
You could simply use tinned beans but I have all the ingredients to make my own, and much healthier and tastier!
Vegan Crockpot Chili
Prep time
Cook time
Total time
Author: RipeLife
Recipe type: Entree
Cuisine: Mexican
Serves: 8
Ingredients
- 1 onion diced
- 4 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 stalks (ribs) celery sliced
- 1 zucchini diced
- 1 small rutabaga diced
- 2 540ml can of chili diced tomatoes
- 3 cups my crockpot beans( link in post)
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon vegan Worcestershire sauce
Instructions
- If you are making this recipe you will need to make my crockpot beans the day before so there's some prep work or you can use canned vegan tomato beans.
- First step is to take one can of the tomatoes and purée them in a blender.
- This recipe couldn't be easier. Everything goes in the crockpot. Mix all ingredients into the crockpot. Put on lid and cook for 6 hours on low.
- Serve with your favorite chili topping such as cheese, vegan sour cream or chopped green onions.
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