Vegan Loaded Slow Cooker Chili

the Veg.

I love a cozy chili in the winter! And while this winter isn’t the most “winter-y,” a yummy chili is still delicious any time. After a weekend of eating way too much meat (nothing wrong with lots of meat, my body just doesn’t love eating mass amounts—even though my mouth does!), I opted for a vegan chili for my meal prep this week. This chili has a hefty ingredient list, but a very easy recipe to follow thanks to the glorious slow cooker.

Pre-Cooking

Begin by prepping all the veg. Dice one large red bell pepper, a half a large yellow onion, four celery stalks, and peel and dice two medium sweet potatoes. At this point, you can also mince two cloves of garlic. Add all the veg to the slow cooker. Add one 15 oz. can of fire roasted and diced tomatoes (I get mine from Trader Joes), a 32 oz. can of diced tomatoes in tomato juice, and three 15 oz. cans of your favorite beans— I usually use black beans, red kidney beans, and white beans. Stir ingredients together. Add spices: two and a half teaspoons chili powder, one teaspoon turmeric, one teaspoon paprika, one teaspoon cayenne, one and a half teaspoons of both salt and pepper, and one teaspoon oregano. Pour three cups of vegetable broth over mixture and mix together until ingredients seem evenly distributed through pot.

Set slow cooker on Slow Cook for six hours. After six hours, turn the heat to High Cook, and add one cup of uncooked quinoa. Continue cooking for one hour. Turn slow cooker off once quinoa has “popped” and most of the liquid has been absorbed.

This makes approximately eight servings with servings of about one and a half to two cups of chili. Top with avocado.

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Vegan Loaded Slow Cooker Chili

Gluten Free/Dairy Free/Vegan

Makes Approx. 8 servings

Ingredients:

• 1 large red bell pepper

• 1/2 large yellow onion

• 2 medium sweet potatoes, peeled

• 4 celery stalks

• 2 cloves garlic

• 1 15 oz. can fire roasted and diced tomatoes

• 1 32 oz. can diced tomatoes in tomato juice

• 3 15 oz. cans of beans of choice - I use black beans, cannelloni beans, and red kidney beans

• 3 cups vegetable broth

• Spices:

  • 2.5 tsp chili powder

  • 1 tsp turmeric

  • 1 tsp paprika

  • 1 tsp cayenne

  • 1.5 tsp salt

  • 1.5 tsp pepper

  • 1 tsp oregano

• 1 cup uncooked quinoa

Directions:

1. Dice all veg and add to slow cooker.

2. Mince garlic and add to slow cooker.

3. Open and add all canned ingredients.

4. Add all spices to mixture and vegetable broth.

5. Mix together until ingredients seem well distributed.

6. Set on Slow Cook for 6 hours. After 6 hours, turn heat to High Cook and add quinoa.

7. Cook for one hour on High Cook until quinoa is done and most liquid has been absorbed.

8. Serve out of the slow cooker or use for meal preps. Top with avocado.