This slow cooker vegan chili recipe is super-easy, and serves 8-10! See below for the RECIPE!
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Crockpot used in this video:
Recipe:
*We used all organic ingredients, and organic non-GMO corn.
Ingredients:
– 2 medium yellow onions, chopped
– 3 cloves garlic, chopped
– 1 Tbsp coconut oil
– 1 Tbsp tamari sauce
– 2 cans (28 oz) diced tomatoes
– 3 cups of your favourite pasta sauce
– 1 can (14 oz) black beans, drained and rinsed
– 1 can (19oz) red kidney beans, drained and rinsed
– 2 cups frozen corn
– 2 cups raw (uncooked) spinach
– 1 package (2 cups) veggie ground OR 1 block (crumbled & fried) tempeh
– Daiya cheese (as much as you desire)
Spices:
– 1 Tbsp paprika
– 1 tsp ground black pepper
– 1 tsp ground sea salt
– 1/2 tsp cayenne powder
– 1 package (28g) veggie chili spice blend OR 6 Tbsp chili powder
– 2 Tbsp nutritional yeast
Directions:
Chop the onions and garlic, and fry in coconut oil and tamari sauce for 5-7 minutes on medium heat, or until onions are soft.
Add this, as well as the rest of the ingredients (minus the cheese) to your crockpot, stir well, and turn on HIGH heat for 2-3 hours.
Serve in a bowl with Daiya cheese on top!
Serves 8-10 people.
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We’re Marta and Brock, happily married new parents, and bring you a fun and simple approach to fitness, weight-loss, and nutrition through our knowledge, experiences and continued journey. Tune in for creative home and outdoor workouts, health and exercise tips, interviews, and organic gluten-free plant-based recipes (raw and/or cooked) for health and fitness newbies and enthusiasts! Occasionally you can win some cool stuff too 🙂
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