Spring is almost here which means there's only a few weeks left to make those savory meals. I love throwing fresh ingredients in the crock pot and having dinner ready when I get home. The crock pot is a life saver and this is truly the best vegan crock pot chili recipe that you will find. You can leave the house for work in the morning and come back to a delicious home cooked meal. It's tasty, chunky, and guilt free!
1 Cup Yellow Onion (chopped)
1/2 Cup Red Bell Pepper (chopped)
1/2 Green Bell Pepper (chopped)
3 Garlic Cloves (minced)
1/2 Cup Celery (chopped)
1 Jalapeno (chopped)
1 Can of Black Beans (drained)
1 Can of Red Beans (drained)
1 Can of Chili Beans (drained)
28 oz Can of Diced Tomatoes (drained)
14 oz Can of Tomato Sauce
2 Cups of Vegetable Broth
3 Tbs Olive Oil
1 TBS Chili Powder
1/2 TBS Cumin
1/2 TBS Cajun or Creole Seasoning
1/2 tsp Pepper
1 Bay Leaf
1/4 Cup of Cilantro (chopped fresh)
Chopped Green Onion
1. Turn the stove onto medium heat. Take a large skillet and pour in the olive oil, yellow onion, red bell pepper, green bell pepper, garlic, celery, jalapeno and sautee until softened. 2. Turn the crock pot on to low. Add the following to the crock pot: black beans, red beans, chili beans, diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, cajun seasoning, pepper, bay leaf, cilantro.
3. Stir and cover. Let cook on low for 6 hours.
4. After 6 hours is up turn off your crock pot, grab a few bowls, add your garnishes, and enjoy!