Crockpot Vegan Chili

Spring is ALMOST here but we've still run into a few rough patches of cold and rainy days. And that has given me the opportunity to fire up the crockpot to make chili one more time until it gets cool again in the Fall.

And now that I'm thinking about it, even if it were to turn to full-Spring tomorrow (here's hoping), this is the perfect recipe to Pin now and revisit at the end of Summer when you've got all those garden fresh veggies piling up on you! It will certainly carry you straight into Fall and use up those veggies with ease.

This recipe is definitely a keeper!

Crockpot Vegan Chili

1 medium onion, minced

1 green bell pepper, minced

2 zucchini, minced

1 jalapeno, minced

4 cloves garlic, minced

1 15 oz can black beans, rinsed and drained

2 15 oz cans kidney beans, rinsed and drained

1 15 oz can Northern beans, rinsed and drained

1 15 oz can corn, drained

1 4.5 oz can chopped green chiles

1 28 oz can pureed tomatoes

3 Tbsp chili powder

1 tsp salt

1 Tbsp cumin

1/4 - 1/2 tsp cayenne pepper

1. Add all ingredients to crockpot.
2. Stir to incorporate.
3. Cook on low for 8 hours or overnight.

Notes:

Use a food processor to mince the fresh vegetables. They will cook down and provide a similar texture as regular chili.

Add more cayenne pepper if you prefer a spicier chili.

We chose to serve our vegan chili over pasta and topped with sour cream and shredded cheese (because we're not vegans and we like sour cream and shredded cheese.) However, the recipe as written without these additions is a vegan recipe, and you could easily swap those out for vegan cheese and sour cream if you're serving to vegan guests.

If you prefer a traditional chili, check out our Kicking Butt and Taking Names Chili recipe.

If you'd like to serve this up with some cornbread, check out these recipes:

Sweet Honey Cornbread

Cornbread Waffles

Cheesy Cowboy Cornbread

Enjoy!