Crockpot Vegan Chili

  • 3 Sweet Potatoes
  • 2 Cans of Petite Diced Tomatoes
  • 2 Stalks of Celery
  • 3 Carrots
  • 2 Cans Cannellini Beans
  • 2 Green Peppers
  • 4 Cloves of Garlic
  • 2 Jalapenos
  • 1 tbsp Cumin
  • 2 tsp Paprika
  • 1 tsp Coriander
  • 1 Bay Leaf
  • 1 tbsp Oregano
  • 1 tbsp Onion Powder
  • 1 tbsp Chili Powder
  • 3 tbsp Braggs Amino Acid (or soy sauce)

 

Chop the potatoes, celery, carrots, and green peppers into bite sized pieces. Drain and rinse the beans before adding them to the crockpot along with the vegetables. Add the tomatoes (juice and all) to the mixture. Add minced garlic. Chop the jalapenos up (discard the seeds from one and keep the seeds from the other) before adding to the pot. Add spices and Braggs/soy sauce. Feel free to add or withhold spices according to your preferences. What I wrote here is a rough estimate – we usually just eyeball the amounts. Set the crockpot on high for 3-4 hours or low setting for 6-8 hours. Stir every hour or so. The chili is completed when the vegetables are tender when pierced with a fork.

That’s it!

This recipe is super delicious and easy to make. We served this at our Halloween party with all of our non-vegan friends and it was a hit! This is also great for meal prepping.

Try it out and tell me what you think in the comments below.

Love Always,

Elizabeth

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