Easy Slow Cooker Vegan Chili (Gluten-Free, Allergy-Free)
This cheap & easy Slow Cooker Vegetarian Chili is a dump-and-go crockpot meal you can set and forget! This healthy three bean chili is vegan, gluten-free, allergy-free, and full of plant-based protein, veggies, and bold Southwest flavors! A comforting dinner for a crowd or meatless make-ahead and freezer-friendly meal you can meal prep!
Ingredients
Scale
- 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
Instructions
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- 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.
Notes
*You can use low sodium canned products if you’d like. It doesn’t matter, but you don’t want things to salty if the salsa you choose contains a good amount.