Cooked - Easy Slow Cooker Vegan Chili (gluten-free, Allergy-free)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Slow Cooker Vegan Chili (gluten-free, Allergy-free)

6.0

1 ½ Cups Chopped Vidalia Onion

1 15oz Can No Salt-Added Pinto Beans (drained, rinsed)

1 15oz Can No Salt-Added Black Beans (drained, rinsed)

1 15oz Can No Salt-Added Kidney Beans (drained, rinsed)

1 15oz Can No Salt-Added Yellow Corn (drained, rinsed)

1 15oz Can No Salt-Added Diced Fire Roasted Tomatoes

1 16oz Jar Thick & Chunky Salsa (mild or hot)

2 Cups Cubed Peeled Sweet Potato (I used frozen)

1 4.5oz 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

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.
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.
Cover the slow cooker and cook on low for 5-6 hours or high for 3-4 hours.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 91 weeks ago

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